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Pear Salad
From The new Annie Dennis cook book, 1905
Serves 3
Presented as published in 1905. 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
391Calories
7 gProtein
22 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein6.9 g
Carbohydrates22 g
Fiber5.5 g
Sugars11 g
Total Fat32 g
Saturated Fat4.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat20 g
Cholesterol8.4 mg
Sodium32 mg
Potassium312 mg
Calcium54 mg
Iron1.1 mg
Magnesium67 mg
Phosphorus172 mg
Zinc1.3 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K5.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate7.7 mcg
Choline5.6 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 100. The excerpt below is the record exactly as published.
Pear Salad Cut pears in halves. Fill centers with a paste made of cream cheese and English walnuts
Cook this with the app: pantry check, scaling, and the assistant.