Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Split Pea Soup
From The century cook book, 1894
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- two pounds of split peas
- two quarts of water
- four quarts of good strong stock
- a ham bone
- an onion
- a carrot
Method
Wash peas, boil in water for 1 hour.
Drain, add stock, ham bone, onion, and carrot, boil slowly for 3-4 hours, strain, season, and serve.
Nutrition per serving
321Calories
22 gProtein
43 gCarbs
6 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 10. The excerpt below is the record exactly as published.
Split Pea Soup. Wash two pounds of split peas, put in sauce- pan with two quarts of water and boil for one hour. Drain off the water and add four quarts of good strong stock, a ham bone, and an onion and a carrot
Cook this with the app: pantry check, scaling, and the assistant.