Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- three pints of cold water
- 1 onion
- 1 turnip
- 1 carrot
- pepper
Directions
Materials. — Split peas, ^ lb. ; 1 onion ; 1 turnip ; 1 carrot ; dripping, 3 oz. ; pepper and salt.
Directions. — Wash the peas over night, and soak them in three pints of cold water. Wash, pare, and slice the vegetables ; boil them with the dripping, peas, water, and a little salt, for three hours. Pulp them through a sieve, add pepper ; warm and serve.
You may make this soup either with stock or the water in which meat or bacon has been boiied ; the dripping is then unnecessaiy. Bacon-rind or bone, or, better still, a bit of ham-bone, improves the flavour, but it is an excellent and nourishing soup without them.