Pear Salad a la Barnegat
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Can be served plain or with meat or cheese.
Presented as published in 1924. 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
2321Calories
10 gProtein
129 gCarbs
204 gFat
Full nutrition (34 nutrients)
Calories2321 kcal
Protein9.5 g
Carbohydrates129 g
Fiber19 g
Sugars74 g
Total Fat204 g
Saturated Fat35 g
Monounsaturated Fat50 g
Polyunsaturated Fat110 g
Omega-30 g
Cholesterol25 mg
Sodium1301 mg
Potassium1676 mg
Calcium229 mg
Iron2.6 mg
Magnesium103 mg
Phosphorus326 mg
Zinc2.7 mg
Copper0.8 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A75 mcg
Vitamin E30 mg
Vitamin K210 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate47 mcg
Choline31 mg
Caffeine7.2 mg
Water1116 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 40. The excerpt below is the record exactly as published.
Pear Salad a la Barnegat Salade de Poires a la Barnegat For Six Persons One quart of pears, one head of lettuce, some lemon juice, mayonnaise dressing, and truffles for garnishing
Cook this with the app: pantry check, scaling, and the assistant.