vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green-Pea Salad
From Kirmess cook book, 1907
Serves 4
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
70Calories
4 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein3.6 g
Carbohydrates13 g
Fiber3.1 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium62 mg
Potassium408 mg
Calcium35 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus79 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K40 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate57 mcg
Choline10 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 95. The excerpt below is the record exactly as published.
GREEN-PEA SALAD.* Mix the peas with a cream dressing; serve in nests of lettuce; garnish the top of each nest with a little chopped beet
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