Pear Salad
From Fifty-two Sunday dinners, 1913
Canned red peppers may be used when fresh peppers are not available.
Presented as published in 1913. 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
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 51. The excerpt below is the record exactly as published.
PEAR SALAD Wipe, pare and re love the cores from the desired number of ripe (early) pears. Cat in eighths lengthwise. Arrange on beds of crisp cress, or lettuce heart leaves. Bestrew with prepared red peppers cut in very i ne rings. Serve with French Dressing, using lemon juice in place -f vinega
Cook this with the app: pantry check, scaling, and the assistant.