Pear Salad
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
209Calories
1 gProtein
55 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories209 kcal
Protein0.8 g
Carbohydrates55 g
Fiber5 g
Sugars43 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.3 mg
Potassium269 mg
Calcium17 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A3.6 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate1.7 mcg
Choline9.3 mg
Caffeine0 mg
Water289 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 9. The excerpt below is the record exactly as published.
PEAR SALAD Canned pears, apples, and green peppers. Cut pears, apples and peppers in small pieces and serve with a boiled dressing.
Cook this with the app: pantry check, scaling, and the assistant.