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De John's Salad
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. W. H. Willis, Glencoe, 111.
Presented as published in 1912. 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
145Calories
1 gProtein
30 gCarbs
3 gFat
Full nutrition (30 nutrients)
Calories145 kcal
Protein1.4 g
Carbohydrates30 g
Fiber5.5 g
Sugars17 g
Total Fat3.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium56 mg
Potassium295 mg
Calcium29 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C7.9 mg
Vitamin A2.9 mcg
Vitamin E0.3 mg
Vitamin K27 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate11 mcg
Water246 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 314. The excerpt below is the record exactly as published.
DE JOHN'S SALAD.— Pare 6 Bartlett pears, care being taken not to remove stems. Cut in thin slices, and serve in original shapes on lettuce leaves with French dressing
Cook this with the app: pantry check, scaling, and the assistant.