Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Bacon | 1 slice cooked (8g) | 43 |
| Okra | 1 cup (100g) | 33 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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 pint of peas through a colander
- one quart of milk on to boil
- one tablespoon of butter
- one pint split peas in water
- three pints cold water
- two slices bacon
- two sprigs of dried mint
- one quart peas in two quarts water
- two slices thin bacon
- one quart fresh okra cut up
- two tablespoonfnls butter
- two level tablespoons flour
- two cloves
- six ears of fresh corn
- salt
- pepper
- bay leaf
- cloves
Directions
saucepan two tablespoonfnls butter ; when melted add two level tablespoons flour. Stir until smooth. Add a little of the soup, and as it thickens a little more, turn all into boiler. Season with salt and pepper. Then cook a few minutes. — Mrs. W. S. Keller.
Pea Soup. — Press one pint of peas through a colander. Put one quart of milk on to boil. Take one tablespoon of butter and two of flour, rub together and when milk begins to boil add peas and butter. Stir constantly till it thickens. Add salt and pepper to taste. Serve. — Mrs. W. S. Keller.
Split Pea Soup. — Soak one pint split peas in water for twelve hours, drain off water, put peas in saucepan with three pints cold water, two slices bacon, two sprigs of dried mint, a bay leaf, some parsely, an onion stuck with one or two cloves, some whole pepper, and salt to taste. Let the whole boil three hours, then pass the puree through a sieve; make it hot again and serve with dice of bread fried in butter. — Gulf City Cook Book.
Green Pea Soup. — Boil one quart peas in two quarts water, add two slices thin bacon. When done mash through a colan- der ; then put back in same water, throwing away bacon. Sea- son with pepper, salt and spoonful butter rolled in flour. Boil well again. Toast some bread cut in slices, put in tureen when soup is served. Two hours will be enough to boil green pea soup.
Turtle or Terrapin Stew. — After they are well cleaned, par- boil the meat, then pick it to pieces. Season highly with salt and pepper, cayenne pepper, hard boiled egg, spices, lemon and champagne or other wine. Stew till well done.
Chicken Stew. — Cut up a hen, put into a pot of hot water, add one quart fresh okra cut up, six ears of fresh corn (cut off),
COOK WITH GAS