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Pear Salad
From The new Annie Dennis cook book, 1905
Serves 1
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
115Calories
1 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein0.6 g
Carbohydrates30 g
Fiber5.5 g
Sugars21 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.2 mg
Potassium195 mg
Calcium22 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A1.9 mcg
Vitamin E0.2 mg
Vitamin K7.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline9 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 104. The excerpt below is the record exactly as published.
Pear Salad Take halves of pears. Scoop out small space ; save portion taken out; combine with English walnuts and portions of orange, fill hollow and garnish with Maras- chino Cherries. Dress with juice of one orange and a tablespoonful of Maraschino. Serve on a lettuce leaf
Cook this with the app: pantry check, scaling, and the assistant.