vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Pear Salad
From The Times cook book, no. 2, 1905
Serves 4
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
601Calories
5 gProtein
13 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein4.6 g
Carbohydrates13 g
Fiber3.2 g
Sugars4.3 g
Total Fat61 g
Saturated Fat8.6 g
Monounsaturated Fat19 g
Polyunsaturated Fat31 g
Omega-32.9 g
Cholesterol23 mg
Sodium381 mg
Potassium271 mg
Calcium41 mg
Iron0.8 mg
Magnesium59 mg
Phosphorus124 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C2.4 mg
Vitamin A11 mcg
Vitamin E1.9 mg
Vitamin K92 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline21 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 50. The excerpt below is the record exactly as published.
PEAR SALAD. Mrs. A. J. West, 1514 New Hampshire street— Take large-sized pears, peel and cut in halves. Place each half on a plate on which is a lettuce leaf. Chop hickory nuts and cut celery in small pieces; mix together with mayonnaise
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