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Lettuce Salad with Peas (Salade de Laitue aux Petits Pois)
From The Swedish, French, American cook book, 1918
Serves 2
Serve with any kind of meat for luncheon, dinner, or supper.
Presented as published in 1918. 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
818Calories
6 gProtein
24 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories818 kcal
Protein6.3 g
Carbohydrates24 g
Fiber4.2 g
Sugars4.1 g
Total Fat79 g
Saturated Fat14 g
Monounsaturated Fat23 g
Polyunsaturated Fat38 g
Cholesterol0 mg
Sodium790 mg
Potassium633 mg
Calcium71 mg
Iron1.5 mg
Magnesium44 mg
Phosphorus141 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A66 mcg
Vitamin E9.1 mg
Vitamin K116 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate50 mcg
Choline21 mg
Caffeine0 mg
Water373 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 434. The excerpt below is the record exactly as published.
Lettuce Salad with Peas ( Salade de Laitue aux Petits Pois ) Wash, clean the lettuce, leave in ice water until quite crispy. Cook some green peas in water, a little salt, and a speck of baking soda until soft; strain off the juice — this juice can also be added to the stock part of different soups. Put the peas on a platter in the icebox until very cold. When ready, mix with some nicely sea¬ soned French dressing, put in centre of a salad bowl that has been dressed with some lettuce leaves. Put on top, in centre, the heart of the lettuce. This can be garnished on top with strips of Spanish pepper and a little chopped parsley
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