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Alligator Pear Salad
From The new practical housekeeping, 1890
Serves 2
The alligator pear is a tropical fruit that tastes similar to the American chestnut.
Presented as published in 1890. 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 (34 nutrients)
Calories47 kcal
Protein0.3 g
Carbohydrates12 g
Fiber2.6 g
Sugars8 g
Total Fat0.1 g
Saturated Fat2.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium4856 mg
Potassium74 mg
Calcium9.7 mg
Iron0.2 mg
Magnesium4.9 mg
Phosphorus8.4 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K3.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5 mcg
Choline0 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 251. The excerpt below is the record exactly as published.
Alligator Pear Salad. — The alligator pear is a tropical fruit but little known, that tastes something like the American chestnut, and is finding its wa^ to some tables. Select green-colored fruit, as the black over-ripe miit is not good. Cut the pear in two, remove the large seeds, pare away the outer rind, then cut the fruit into stripSi and season vnih. a saltspoon salt, two tablespoons olive oil, and a teaspoon tarragon vinegar
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