Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Water | not in our table | 0 |
| Soup | 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 quart split peas
- three quarts of very soft water
- a large piece of butter mixed
- a tablespoonful of flour
- three onions chopped
- 50 soups
Directions
f Take one quart split peas, put them in three quarts of very soft water, with three onions chopped, and a little pepper, and salt ; boil them two hours. Mash them well, and pass them through a sieve. Return the liquor to the pot, thicken it with a large piece of butter mixed with a tablespoonful of flour; put in some slices of nice salt pork, and a large teaspoon of 4
50 SOUPS.
celery seed pounded. Boil it until the pork is done, and serve it up. Have some toasted bread cut into dice and fried in butter, and put these in the tureen ; then pour the soup over.