Potato and Pea Salad
From Wilkes County Home Demonstration Club cook book, 1947
Presented as published in 1947. 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
2813Calories
29 gProtein
129 gCarbs
245 gFat
Full nutrition (34 nutrients)
Calories2813 kcal
Protein29 g
Carbohydrates129 g
Fiber22 g
Sugars9.8 g
Total Fat245 g
Saturated Fat40 g
Monounsaturated Fat60 g
Polyunsaturated Fat137 g
Omega-312 g
Cholesterol93 mg
Sodium2252 mg
Potassium2794 mg
Calcium153 mg
Iron4.4 mg
Magnesium179 mg
Phosphorus495 mg
Zinc4.3 mg
Copper1.2 mg
Manganese1.7 mg
Vitamin D0.4 mcg
Vitamin C42 mg
Vitamin A64 mcg
Vitamin E16 mg
Vitamin K500 mcg
Vitamin B61.3 mg
Vitamin B120.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.7 mg
Folate169 mcg
Choline182 mg
Caffeine0 mg
Water1024 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 57. The excerpt below is the record exactly as published.
POTATO AND PEA SALAD 2 cups boiled potatoes, diced Ye eup French dressing 1 cup boiled peas Lettuce and mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.