Pear Salad
From The Abingdon war-food book, 1918
Presented as published in 1918. 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
122Calories
0 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories122 kcal
Protein0.3 g
Carbohydrates32 g
Fiber2.6 g
Sugars25 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.4 mg
Potassium109 mg
Calcium8.4 mg
Iron0.4 mg
Magnesium6.7 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.7 mcg
Choline3.1 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 9. The excerpt below is the record exactly as published.
Pear Salad Fill the cavities of canned pears with cream cheese and serve on lettuce leaves with boiled dressing
Cook this with the app: pantry check, scaling, and the assistant.