Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pea | 1/2 cup (72g) | 62 |
| Celery | 1 stalk (40g) | 6 |
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 of split peas
- 2 heads of celery
- 3 quarts
- one side dish
Directions
One quart of split peas, 2 heads of celery; let them simmer gently in broth or soft water (3 quarts) over a slow fire, stirring every now and then to keep the pease from burning. Add more water should it boil away or the soup get too thick. After boiling for 3 hours put them through a coarse sieve, then through a fine one. Wash out your stewpan and put the soup back into it, let it boil up once. Take off the scum if any. Fry small square pieces of bread in hot lard until they become a delicate brown; take them out and let them drain on a sheet of paper. Send these up with the soup in one side dish and dry powdered mint or sweet marjoram in another.