vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Avocado Salad
From Fruit recipes, 1907
Serves 1
Can be served uncut to be halved at the table.
Presented as published in 1907. 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
346Calories
5 gProtein
20 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories346 kcal
Protein5.5 g
Carbohydrates20 g
Fiber16 g
Sugars1.8 g
Total Fat31 g
Saturated Fat4.3 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.9 g
Omega-30.4 g
Cholesterol0 mg
Sodium2733 mg
Potassium1029 mg
Calcium62 mg
Iron1.8 mg
Magnesium75 mg
Phosphorus141 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A16 mcg
Vitamin E4.3 mg
Vitamin K43 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate165 mcg
Choline29 mg
Caffeine0 mg
Water214 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 124. The excerpt below is the record exactly as published.
The fruit is halved before sending to the table, and cut across with a sharp knife into little grooves into which the dress- ing will run and thus permeate the flesh of the ‘pear.’ Then salt, red pepper, and possibly a little cinnamon are dusted over it. Next, two mustard-spoonfuls of prepared mustard, a tablespoonful of vinegar, and two of oil are poured into the halves, a piece of ice
Cook this with the app: pantry check, scaling, and the assistant.