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Lamb and Green Pea Salad
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
16Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories16 kcal
Protein1.3 g
Carbohydrates2.6 g
Fiber1.1 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium96 mg
Potassium96 mg
Calcium17 mg
Iron0.8 mg
Magnesium10 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A21 mcg
Vitamin E0.2 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline7 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 319. The excerpt below is the record exactly as published.
LAMB AND GREEN PEA SALAD.— Break, wash and drain lettuce leaves and put them into a salad bowl. Chop some cold remains of roast lamb or other cold meat, spread it over the top of the lettuce, and pour on top a cup of cooked cold peas. Make a plain salad dressing with oil, vinegar, and season with pepper
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