vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Alligator Pear Salad
From Mary Jane's cook book, 1916
Serves 2
Mrs. G. H., Allerton.
Presented as published in 1916. 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
47Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories47 kcal
Protein0.3 g
Carbohydrates12 g
Fiber2.6 g
Sugars8 g
Total Fat0.1 g
Sodium5.8 mg
Potassium72 mg
Calcium6.6 mg
Iron0.1 mg
Magnesium4.7 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin C3.6 mg
Vitamin A0.8 mcg
Vitamin K3.1 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5 mcg
Water69 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 114. The excerpt below is the record exactly as published.
ALLIGATOR PEAR SALAD. Cut a large alligator pear around in rings, and slip these from the seed. Lay each ring in a nest of lettuce leaves and on each ring lay a slice of tomato. Place a spoonful of mayonnaise on the tomato and top with a tiny raw or pickled onion.
Cook this with the app: pantry check, scaling, and the assistant.