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Pear Salad
From The Toronto Cook Book, 1915
Serves 1
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
164Calories
1 gProtein
42 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein0.7 g
Carbohydrates42 g
Fiber5.4 g
Sugars28 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.7 mg
Potassium211 mg
Calcium20 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline11 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 91. The excerpt below is the record exactly as published.
Pear Salad Make as for Pineapple Salad, using pears cut in half, core taken out lengthwise and filled with jelly
Cook this with the app: pantry check, scaling, and the assistant.