vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pea Salad
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
299Calories
20 gProtein
44 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein20 g
Carbohydrates44 g
Fiber17 g
Sugars17 g
Total Fat5.4 g
Saturated Fat2.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol13 mg
Sodium281 mg
Potassium738 mg
Calcium207 mg
Iron4.3 mg
Magnesium101 mg
Phosphorus410 mg
Zinc4.3 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A145 mcg
Vitamin E0.5 mg
Vitamin K72 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate190 mcg
Choline85 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 110. The excerpt below is the record exactly as published.
PEA SALAD. Peas, 1 pint. Minced onion, y2 teaspoon. Hard boiled eggs, 2. Grated cheese, 2 tablespoons. Salad dressing
Cook this with the app: pantry check, scaling, and the assistant.