Alligator Pear Salad

Name: Alligator Pear Salad
Ingredients: two alligator pears; half a cup of pineapple juice; a tablespoon of sherry; half a cup of chopped nuts; two crisp white lettuce leaves; a tablespoon of mayonnaise; an equal amount of whipped cream

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

784Calories

17 gProtein

83 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories784 kcal

Protein17 g

Carbohydrates83 g

Fiber19 g

Sugars48 g

Total Fat47 g

Saturated Fat4.3 g

Monounsaturated Fat25 g

Polyunsaturated Fat15 g

Omega-30.7 g

Cholesterol5.8 mg

Sodium115 mg

Potassium987 mg

Calcium237 mg

Iron3.7 mg

Magnesium228 mg

Phosphorus391 mg

Zinc2.6 mg

Copper1.1 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C68 mg

Vitamin A5.5 mcg

Vitamin E19 mg

Vitamin K35 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.4 mg

Folate74 mcg

Choline46 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 60. The excerpt below is the record exactly as published.

ALLIGATOR PEAR SALAD Remove the stones from two alligator pears, and scoop out the pulp with a small spoon. Mix with half a cup of pineapple juice, a tablespoon of sherry, half a cup of chopped nuts, and chill on ice. Place spoonfuls of this on two crisp white lettuce leaves and pour a tablespoon of mayonnaise, mixed with an equal amount of whipped cream

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