Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cupful of dried split peas
- eight cupfuls of cold water
- two cupfuls of milk
- two tablespoonfuls of butter
- two quarts of cold water
- two table- spoonfuls of flour
- one small onion
- salt
Directions
One cupful of dried split peas, eight cupfuls of cold water, two cupfuls of milk, two tablespoonfuls of butter, two table- spoonfuls of flour, one small onion, salt pork, salt and pepper. Pick over the peas, wash them, then soak in plenty of cold water over night. In the morning pour off the water and put the peas in a kettle with two quarts of cold water, a two-inch cube of salt pork, and the onion sliced. Cook slowly until the peas have become very soft, stirring frequently from the bottom
WIUJAMS PUBUC LIBRARY ASSOCIATION 381
to prevent burning. It will probably require four or five hours to cook them properly. When they are done rub them through a sieve. Return to the kettle and let them boil again. Beat the butter and flour to a cream, and after thinning it with a little of the boiling soup stir the mixture into the soup. Season with salt and peper. Add the milk, and, when the soup boils up, serve.