Tomato Pea Salad a la Teckla
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve with any meat or cheese dish.
Presented as published in 1924. 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
365Calories
22 gProtein
70 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories365 kcal
Protein22 g
Carbohydrates70 g
Fiber25 g
Sugars35 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium51 mg
Potassium2414 mg
Calcium145 mg
Iron6.2 mg
Magnesium175 mg
Phosphorus486 mg
Zinc4.8 mg
Copper0.9 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C215 mg
Vitamin A413 mcg
Vitamin E4.3 mg
Vitamin K129 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate297 mcg
Choline131 mg
Caffeine0 mg
Water909 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 34. The excerpt below is the record exactly as published.
Tomato Pea Salad a la Teckla Salade de Tomates aux Petits Pois a la Teckla Secure even, medium-sized tomatoes, put them in hot water for a second and remove the skin; cut the tomatoes in halves across and scoop them out, leaving room for the filling. To six tomatoes take two cups of well-cooked small green peas; mix them with some mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.