Split Pea Soup

Peas .

1/4C

56.2

13.8

.56

34-8

200

.012

.08

.50

.003

Onion .

1/2 tbsp.

6.5

.10

.019

.64

3

.001

.0036

.0072

.00003

Butter .

3/4 tbsp.

11.5

.11

9.77

88

.01

.0026

.0035

Flour . .

3/4 tbsp.

5.6

.62

.0564

4.19

20

.001

.0014

.01

.00008

Milk . .

1/2 c.

112.2

3-7

448

5.6

77

.01

.1771

.233

.00026

Seasonings

Total, cooked

1 3/4 c.

263.5

18.33

14.88

45.23

388

.034

.2647

.7537

.00337

100-Calorie Portion

1/2C

67.71

4.71

3.82

11.62

100

.0075

.0661

.1884

.0008

References Vegetables

Abel. Beans, Peas, and other Legumes as Food. United States

Department of Agriculture, Farmers' Bulletin 121 (1900). Bailey. Cyclopedia of Agriculture and Cyclopedia of Horticulture. Barrows. Course in the Use and Preparation of Vegetable Foods.

United States Department of Agriculture, Office of Experiment

Station, Bulletin 245 (1912). Beattie. Celery. United States Department of Agriculture,

Farmers' Bulletin 282 (1917). Breazeale. Canning Vegetables in the Home. United States

Department of Agriculture, Farmers' Bulletin 359 (1909). Buchanan. Household Bacteriology. Corbett. A Successful Method of Marketing Vegetable Products.

Yearbook of Department of Agriculture for 1912. Corbett. Tomatoes. United States Department of Agriculture,

Farmers' Bulletin 220. De Rivaz, Evelyn. Little French Dinners. George. Vegetarian Cookery. Langworthy. Green Vegetables and Their Uses in the Diet.

United States Department of Agriculture, Yearbook for 1911. Langworthy. Potatoes and other Root Crops as Food. United

States Department of Agriculture, Farmers' Bulletin 295 (1907). Leach. Food Inspection and Analysis. Parloa. Preparation of Vegetables for the Table. United States

Department of Agriculture, Farmers' Bulletin 256 (1906). Iowa State College Agricultural Extension Department. Potatoes,

Demonstration, Short Course Class Notes, Nos. 3 and 16. Sherman. Food Products. Sherman. Chemistry of Food and Nutrition. Thompson. Practical Dietetics. Wiley. Foods and their Adulterations.

Soups

Deliee. Franco-American Cooking Book.

Ellwanger. The Pleasures of the Table. An Account of Gastronomy from Ancient Days to the Present Time.

Farmer. The Boston Cooking School Cook Book.

Robbins. Creamed Soups and Vegetables. Oregon Agricultural College, Extension Service, No. 135.