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Grape and Pear Salad
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
250Calories
1 gProtein
62 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories250 kcal
Protein0.8 g
Carbohydrates62 g
Fiber5.1 g
Sugars50 g
Total Fat0.9 g
Sodium29 mg
Potassium259 mg
Calcium31 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C138 mg
Vitamin A1.7 mcg
Vitamin K6.3 mcg
Vitamin B60.1 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate14 mcg
Water337 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 49. The excerpt below is the record exactly as published.
Grape and Pear Salad. Serve one pear to each*person. Peel and core the pear, keeping it whole. Stuff the center with white grapes that have been stoned and peeled.
Cook this with the app: pantry check, scaling, and the assistant.