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Jellied Pear Salad
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
128Calories
2 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories128 kcal
Protein1.6 g
Carbohydrates30 g
Fiber1.6 g
Sugars16 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium87 mg
Potassium425 mg
Calcium56 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.6 mcg
Choline4.7 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 115. The excerpt below is the record exactly as published.
JELLIED PEAR SALAD — Make a lemon jelly and pour over slices of DEL MONTE Canned Pears and chopped celery arranged in individual molds. Set aside until firm and serve on lettuce
Cook this with the app: pantry check, scaling, and the assistant.