vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Alligator Pear
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Mrs. Kollock.
Presented as published in 1913. 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
209Calories
2 gProtein
30 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories209 kcal
Protein1.8 g
Carbohydrates30 g
Fiber6.6 g
Sugars19 g
Total Fat11 g
Saturated Fat1.6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat6.3 g
Omega-30.7 g
Cholesterol5.8 mg
Sodium105 mg
Potassium431 mg
Calcium26 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A54 mcg
Vitamin E1.1 mg
Vitamin K38 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate29 mcg
Choline13 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 3. The excerpt below is the record exactly as published.
alligator pear. 4 crab claws. Sauce : 1 tablespoon mayonnaise. 1 teaspoon chillesauce. 1 teaspoon catsup. This will serve four persons. By courtesy Jerome Brizzolari, chef of the Multnomah Hotel. Alligator Pear. Place a large slice of tomato on a lettuce leaf; then a slice of alligator pear. Chop green olives fine and mix with mayon- naise
Cook this with the app: pantry check, scaling, and the assistant.