Alligator Pear Salad a la Ingeborg

Name: Alligator Pear Salad a la Ingeborg
Ingredients: Two alligator pears; One pound of grapes; Twelve maraschino cherries; One head of lettuce; some aurorian sauce; two large seedless oranges

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Decorate with thin slices of maraschino cherries.

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

938Calories

12 gProtein

237 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories938 kcal

Protein12 g

Carbohydrates237 g

Fiber25 g

Sugars170 g

Total Fat2.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium136 mg

Potassium2605 mg

Calcium364 mg

Iron3.3 mg

Magnesium132 mg

Phosphorus325 mg

Zinc2.1 mg

Copper1.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C242 mg

Vitamin A62 mcg

Vitamin E1.4 mg

Vitamin K203 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.2 mg

Folate151 mcg

Choline60 mg

Caffeine0 mg

Water1580 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 41. The excerpt below is the record exactly as published.

Alligator Pear Salad a la Ingeborg Salade de Poires d’Avocat a V Ingeborg For Six Persons Two alligator pears. One pound of grapes. Twelve maraschino cherries. One head of lettuce and some aurorian sauce, two large seedless oranges

Cook this with the app: pantry check, scaling, and the assistant.