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 |
| Peas | 1/2 cup (72g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| 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 to soak over night
- three quarts of water
- a quart of dried peas well
- a small piece of salt pork
- a quart of green peas
- two chopped onions
- salt
- pepper
Directions
Wash a quart of dried peas well; put them in four quarts of water to soak over night ; early in the morn- ing place it over the fire in your soup kettle ; when it has boiled three hours, put in a small piece of salt pork ; add some salt, pepper, and two chopped onions; after it has boiled some time take out the pork ; mash the peas, and strain the liquor through a sieve into a kettle ; put the pork in again ; skim off" the fat ; let it boil one hour ; serve up hot with toast.
GREEN PEA SOUP. Shell a quart of green peas ; wash them, and put them down to boil with three quarts of water and a little salt; when it has boiled slowly an hour and a half, season with pepper and a little butter rolled in flour : boiling a few of the pods with the peas is an improvement.