Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 ounces dried split peas
- 3 quarts water
- 1 tablespoon butter
- 1 teaspoon chopped parsley
- 2 tablespoons rice flour in \ cup cream
- 2 small sliced raw potatoes
- 54 old country recipes
- 1 level tablespoon salt
- salt
- pepper
- parsley
- cayenne
- nutmeg
Directions
Soak \ pint soup beans in cold water for 8 hours, drain and put them in a large earthen soup pot. Core and trim half a very small cabbage and finely slice it into the pot. Boil 2 ounces dried split peas for 5 minutes, drain and add to the pot with 3 quarts water, a heaping teaspoon salt, i teaspoon pepper, and 1 tablespoon butter. Boil slowly 4.") minutes. Then add 2 small sliced raw potatoes, and 1 teaspoon chopped parsley. Cover and sinuncr slowly for l^ hours.
PURfiE Ol- LIMA BEANS.
Drain 1 <in,'irt can lima beans, and put in a saucepan with 4.t pints water, the usual s(jup vegetables and herbs, (except tomatoes),
54 OLD COUNTRY RECIPES AND NEW.
jounce butter, 1 level tablespoon salt, and boil hard 40 minutes. Drain and keep the broth. Remove the soup vegetables ; mash the beans fine, return them to the saucepan with the broth seasoned with cayenne pepper and a little nutmeg, and 1 tablespoon butter. Boil 5 minutes ; add 2 tablespoons rice flour in \ cup cream ; boil up nicely, strain into a tureen, and serve with croutons.