vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pear and Cheese Salad
From The bride's cook book, 1915
Serves 2
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
313Calories
15 gProtein
24 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein15 g
Carbohydrates24 g
Fiber2.6 g
Sugars8.2 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol52 mg
Sodium392 mg
Potassium553 mg
Calcium421 mg
Iron0.3 mg
Magnesium39 mg
Phosphorus308 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A167 mcg
Vitamin E0.5 mg
Vitamin K66 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline4.2 mg
Caffeine0 mg
Water375 g
Estimated from matched ingredients across 2 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.
PEAR AND CHEESE SALAD— Fill the hollow in the center of the halves of DEL MONTE Canned Pears with soft cream cheese. Arrange on lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.