vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg and Green Pea Salad
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
131Calories
10 gProtein
12 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein9.6 g
Carbohydrates12 g
Fiber2.2 g
Sugars2.6 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium96 mg
Potassium386 mg
Calcium60 mg
Iron1.5 mg
Magnesium31 mg
Phosphorus175 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C5.7 mg
Vitamin A96 mcg
Vitamin E0.6 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate49 mcg
Choline159 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 284. The excerpt below is the record exactly as published.
Egg and Green Pea Salad 4 or 5 eggs. 1 cupful cooked green peas. Seasoning. Mayonnaise sauce. Lettuce leaves. Small cress or radish.
Cook this with the app: pantry check, scaling, and the assistant.