vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pear Salad
From Delicacies, 1929
Serves 4
Place a little mayonnaise on one side of the fruit.
Presented as published in 1929. 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
307Calories
15 gProtein
10 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories307 kcal
Protein15 g
Carbohydrates9.6 g
Fiber2.4 g
Sugars4.6 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol57 mg
Sodium371 mg
Potassium157 mg
Calcium429 mg
Iron0.5 mg
Magnesium42 mg
Phosphorus308 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A180 mcg
Vitamin E2.8 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate19 mcg
Choline6.8 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 9. The excerpt below is the record exactly as published.
Pear Salad 1 can pears T4 cup chopped nuts y2 lb. Philadelphia cream cheese
Cook this with the app: pantry check, scaling, and the assistant.