De John Salad
From The Federation cook book, 1910
Recipe attributed to MRS. ISABELLE J. BARRAUD.
Presented as published in 1910. 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
564Calories
4 gProtein
149 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories564 kcal
Protein3.8 g
Carbohydrates149 g
Fiber31 g
Sugars96 g
Total Fat1.6 g
Sodium69 mg
Potassium861 mg
Calcium79 mg
Iron1.7 mg
Magnesium56 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin C44 mg
Vitamin A9.9 mcg
Vitamin K38 mcg
Vitamin B60.3 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate59 mcg
Water833 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 12. The excerpt below is the record exactly as published.
De John Salad Pare 6 Bartlett pears, care being taken not to remove stems. Cut in thin slices and serve in original shapes on letuce leaves. Serve with French dressing
Cook this with the app: pantry check, scaling, and the assistant.