gluten-freesoy-freefish-freeshellfish-free
Cooked or Canned Pear Salad
From Atlanta women's club cook book, 1921
Serves 1
Recipe by Miss Ella Shaunty, Springfield, Ky.
Presented as published in 1921. 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
368Calories
8 gProtein
30 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein7.5 g
Carbohydrates30 g
Fiber5.1 g
Sugars18 g
Total Fat26 g
Saturated Fat6.7 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat12 g
Omega-31.3 g
Cholesterol47 mg
Sodium215 mg
Potassium419 mg
Calcium62 mg
Iron1.4 mg
Magnesium25 mg
Phosphorus111 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C7.1 mg
Vitamin A53 mcg
Vitamin E1.2 mg
Vitamin K48 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate17 mcg
Choline21 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 32. The excerpt below is the record exactly as published.
COOKED OR CANNED PEAR SALAD. 1 can pears. Whipped cream. Chopped celery. Walnut meats. Mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.