Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one cupful dried split peas
- one saltspoonful of white pepper
- three pints of cold water
- one tablespoonful of butter
- one-half teaspoonful of sugar
- one tablespoonful of flour
- one teaspoonful of salt
- three pints of fresh cold water
- three pints in the kettle
- a cup of stewed
- 12 practical cook book adding a cup of stewed
- one small onion chopped
- salt
- pepper
Directions
One cupful dried split peas, One saltspoonful of white pepper,
Three pints of cold water, One tablespoonful of butter,
One-half teaspoonful of sugar, One tablespoonful of flour. One teaspoonful of salt,
Soak the peas over night in cold water; put on to boil in three pints of fresh cold water and simmer until dissolved; as the water boils away add more, keeping three pints in the kettle; when soft, rub through a strainer; add enough water, stock, milk, or cream to make it the consistency of thin cream ; cook the flour and butter to- gether ; add the salt, pepper and sugar ; add a little of the strained soup, stirring constantly until you have a smooth sauce ; then add to the soup and simmer ten minutes; serve with croutons. It must always be made with flour to hold the peas in solution, otherwise it will separate as it cools.
This soup may be varied by cooking a ham-bone with the peas, or
12 PRACTICAL COOK BOOK
adding a cup of stewed and strained tomatoes just before serving. One small onion chopped and browned in butter and cooked with the peas gives a delicious flavor.