vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pea and Onion Salad
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. 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
694Calories
13 gProtein
36 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein13 g
Carbohydrates36 g
Fiber11 g
Sugars12 g
Total Fat56 g
Saturated Fat8.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat33 g
Omega-33.9 g
Cholesterol31 mg
Sodium509 mg
Potassium773 mg
Calcium84 mg
Iron3.1 mg
Magnesium78 mg
Phosphorus264 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C78 mg
Vitamin A85 mcg
Vitamin E2.7 mg
Vitamin K209 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate130 mcg
Choline80 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 42. The excerpt below is the record exactly as published.
PEA AND ONION SALAD Peas, canned or stewed, drained, 4 cups. Onion, grated, 2 tablespoons. Lettuce leaves. Mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.