vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green-Pea and Potato Salad
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
119Calories
5 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein4.9 g
Carbohydrates25 g
Fiber4.6 g
Sugars4.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium199 mg
Potassium670 mg
Calcium47 mg
Iron2.5 mg
Magnesium47 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate40 mcg
Choline28 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 96. The excerpt below is the record exactly as published.
GKEEN-PEA AND POTATO SALAD.* Mix equal parts of cold cooked peas and potatoes^ cut in very small cubes; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.