Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| 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
- 1 cup dried split peas
- 3 pints cold water
- 2 tablespoonfuls butter
- 1 tablespoonful flour
- 1 teaspoonful salt
- one cup of milk
- one night will be sufficient
- 41 water
Directions
1 cup dried split peas. 3 pints cold water.
2 tablespoonfuls butter.
1 tablespoonful flour. 1 teaspoonful salt. Pepper.
Wash the peas well and soak in cold water a day and night (in high altitude, in lower altitude one night will be sufficient.) Put on to boil in fresh
CREAM SOUPS. 41
water, let cook until soft, supplying water as it cooks out When soft mash through a strainer. Melt the butter, stir into it the flour and seasonings and gradu- ally one cup of milk or enough when added to peas to make a thick, creamy consistency. Cook the strained peas and creamed milk together for ten minutes. Serve with fried dice of bread. This soup cannot be satisfactory made in a high altitude, as the long cooking necessary for the peas spoils the flavor.