Pear and Cheese Salad

Name: Pear and Cheese Salad
Ingredients: 6 half-pears; | small cream cheese; | gill mayonnaise; | crisp lettuce; 2 level tablespoons chopped walnuts

From Prestcold cold cookery, 1930

Presented as published in 1930. 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

1513Calories

11 gProtein

170 gCarbs

95 gFat

Full nutrition (34 nutrients)

Calories1513 kcal

Protein11 g

Carbohydrates170 g

Fiber31 g

Sugars97 g

Total Fat95 g

Saturated Fat14 g

Monounsaturated Fat21 g

Polyunsaturated Fat58 g

Omega-35.9 g

Cholesterol46 mg

Sodium791 mg

Potassium1931 mg

Calcium183 mg

Iron2.5 mg

Magnesium124 mg

Phosphorus294 mg

Zinc2.4 mg

Copper1.2 mg

Manganese1.4 mg

Vitamin D0.2 mcg

Vitamin C43 mg

Vitamin A28 mcg

Vitamin E4.8 mg

Vitamin K326 mcg

Vitamin B60.6 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.9 mg

Folate75 mcg

Choline88 mg

Caffeine0 mg

Water1333 g

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 10. The excerpt below is the record exactly as published.

PEAR AND CHEESE SALAD 6 half-pears | small cream cheese I gill mayonnaise | crisp lettuce 2 level tablespoons chopped walnuts Divide the cream cheese into six portions, shape into balls and roll in the chopped nuts. Place in Prestcold to chill. Arrange the half pears on the crisp lettuce leaves taken from Prestcold Crispator. Place the cheese balls in the centre of the pears and coat both cheese ball and pear with mayonnaise. Decorate with chopped walnuts. PEACH SALAD 6 half-peaches | small cream cheese | gill mayonnaise

Cook this with the app: pantry check, scaling, and the assistant.