Pear Salad
From The Fredericksburg home kitchen cook book, 1921
Recipe by Mrs. P. W. Lemons.
Presented as published in 1921. 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
743Calories
24 gProtein
66 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein24 g
Carbohydrates66 g
Fiber5.3 g
Sugars51 g
Total Fat45 g
Saturated Fat21 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat7.4 g
Omega-30.9 g
Cholesterol105 mg
Sodium754 mg
Potassium294 mg
Calcium720 mg
Iron0.9 mg
Magnesium40 mg
Phosphorus481 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A316 mcg
Vitamin E1.5 mg
Vitamin K26 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate25 mcg
Choline11 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 21. The excerpt below is the record exactly as published.
Pear Salad. Serve two halves of canned pears on lettuce leaves, grate cheese over the pears, and put mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.