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Pear and Pimento Salad
From A calendar of dinners, with 615 recipes, 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
835Calories
3 gProtein
79 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories835 kcal
Protein3.3 g
Carbohydrates79 g
Fiber12 g
Sugars50 g
Total Fat60 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium2355 mg
Potassium548 mg
Calcium130 mg
Iron3.2 mg
Magnesium56 mg
Phosphorus64 mg
Zinc0.6 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A6.8 mcg
Vitamin E0.5 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate7.6 mcg
Choline9.1 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 112. The excerpt below is the record exactly as published.
Pear and Pimento Salad Apricot Blanc-mange Coffee *Pear and Pimiento Salad—Fill each canned pimiento with 2 halves canned pears; place each pimiento in nest of lettuce and serve with following dressing: Put 1 teaspoon salt and 1 saltspoon black pepper in bowl, and stir into them with wooden spoon, very slowly, 4 tablespoons melted Crisco, and add 2 tablespoons vinegar
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