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Pea Salad

Name: Pea Salad
Yield: 4 servings
Ingredients: 1 cup peas; a good-sized head of lettuce; 2 hard-boiled eggs; salt and pepper

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

94Calories

6 gProtein

11 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories94 kcal

Protein6.2 g

Carbohydrates11 g

Fiber2.1 g

Sugars2.3 g

Total Fat2.9 g

Saturated Fat0.8 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.4 g

Cholesterol93 mg

Sodium57 mg

Potassium328 mg

Calcium43 mg

Iron0.9 mg

Magnesium24 mg

Phosphorus111 mg

Zinc1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.6 mcg

Vitamin C15 mg

Vitamin A51 mcg

Vitamin E0.3 mg

Vitamin K40 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.1 mg

Folate35 mcg

Choline84 mg

Caffeine0 mg

Water191 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 326. The excerpt below is the record exactly as published.

PEA SALAD. — Drain 1 cup peas, add salt and pepper, 2 hard- boiled eggs, a good-sized head of lettuce

Cook this with the app: pantry check, scaling, and the assistant.