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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- four quarts of water a ham bone
- two heads of celery washed
- one-half pounds of split- peas
- four onions peeled
- salt
- pepper
Directions
Mrs. G. A. Rentschler.
Put over the fire in four quarts of water a ham bone, bones of roasted beef or mutton, two heads of celery washed and trimmed, four onions peeled, and one and one-half pounds of split- peas. Let it boil until the peas are quite soft; take out the bones and rub peas and vegetables through a sieve. Return them to the soup; add salt and pepper to taste, and boil it for one hour, skimming it when required. Spinach or green peas added when the bones are taken out improves the soup very much.