vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pea-and-Cucumber Salad
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a salad.
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
65Calories
2 gProtein
8 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein1.8 g
Carbohydrates7.6 g
Fiber0.4 g
Sugars0.4 g
Total Fat3.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium43 mg
Potassium315 mg
Calcium32 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A2.4 mcg
Vitamin E0.5 mg
Vitamin K45 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate4.9 mcg
Choline1.8 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 444. The excerpt below is the record exactly as published.
Pea-and-Cucumber Salad Salade de Petits Pois au Concombre Cut cucumber in one and a half inch pieces, peel with the scalloped knife and scoop out; fill with the pea salad. Take a can of peas, mix with mayonnaise dressing and fill. Place on lettuce leaves, stick a handle of lemon or green pepper
Cook this with the app: pantry check, scaling, and the assistant.