Green Pea Salad
From How to cook vegetables, 1911
Mint boiled with peas enhances flavor. Substitute with lamb or veal if desired.
Presented as published in 1911. 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
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 66. The excerpt below is the record exactly as published.
Green Pea Salad. 1 pint cooked green peas, a firm head of lettuce, 2 or 3 oz. of cold fowl, free from skin and bone, salad dressing
Cook this with the app: pantry check, scaling, and the assistant.