vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Pea and Celery Salad
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
89Calories
5 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories89 kcal
Protein4.5 g
Carbohydrates16 g
Fiber4.8 g
Sugars6.6 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2529 mg
Potassium314 mg
Calcium43 mg
Iron1.2 mg
Magnesium31 mg
Phosphorus96 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate54 mcg
Choline23 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 42. The excerpt below is the record exactly as published.
GREEN PEA AND CELERY SALAD Green peas, 2 cups. Celery, minced, 1 cup. Onion. Salad dressing. Salt
Cook this with the app: pantry check, scaling, and the assistant.