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Potato and Pea Salad
From Lessons in cooking through preparation of meals, 1912
Serves 4
Creamed potatoes from dinner can be used, requiring less salad dressing.
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
79Calories
3 gProtein
17 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories79 kcal
Protein3.1 g
Carbohydrates17 g
Fiber3 g
Sugars3.7 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium393 mg
Potassium441 mg
Calcium37 mg
Iron1.4 mg
Magnesium30 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K18 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate27 mcg
Choline16 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 229. The excerpt below is the record exactly as published.
potato and pea salad for supper. A salad put together while the ingredients are warm always has a better flavor than when they are cold. Also make the fruit punch for supper and let stand in a cold place until needed. SUPPER Sunday Lesson 261 COLD SLICED LAMB POTATO AND PEA SALAD ROLLS CAKE FRUIT PUNCH Potato and Pea Salad To I c potato cubes add an equal amount of cooked peas, ^ c chopped cucumber and ^ onion chopped fine. Sprin- kle with Yz t salt and 34 t paprika
Cook this with the app: pantry check, scaling, and the assistant.