Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Dumpling | not in our table | 0 |
| Marjoram | 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
- two cups dried split peas
- three quarts water
- one clove garlic
- two teaspoons salt
- one teaspoon sugar
- one-fourth teaspoon white pepper
- one cup of the stock
- quarter cup of farina
- one cup cold water over dumplings
- a pinch of salt
- one small onion
- two table- spoons butter
- one-fourth powdered marjoram
- two table- spoons flour
- one small egg into small bowl
- salt
Directions
PRAGUE CHAPTER BOOK OF RECIPES
DRIED PEA SOUP — Two cups dried split peas, three quarts water, small ham bone, one clove garlic, one small onion, two table- spoons butter, two teaspoons salt, one teaspoon sugar, one-fourth teaspoon white pepper, one-fourth powdered marjoram, two table- spoons flour. Pick over and soak peas in cold water over night. Drain and rinse again. Place in a soup kettle with the bone, add the water and boil slowly four hours or more. Strain. Heat the butter in a spider, add onion and garlic chopped very fine and brown, then add flour and cook a few minutes longer, and gradually add one cup of the stock; add this thickening to the rest of the soup, with the marjoram. Let all boil up and strain through a sieve. Serve with croutons.
JULIA M. FARA.
BEEF SOUP— FARINA DUMPLINGS— Make a good beef broth, when strained and boiling add farina dumplings.
FARINA DUMPLINGS— Break one small egg into small bowl, add a pinch of salt, quarter cup of farina, stir quickly and drop imme- diately into boiling soup a quarter of a teaspoonful at a time, always dipping the spoon first into the soup. Cover and let boil eight to ten minutes. Remove from fire, pour one cup cold water over dumplings, cover, and let stand a few minutes before serving.