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Pear Salad, No. 1
From The Twin-city housewife, 1920
Serves 4
Recipe by Mrs. G. H. Hastings.
Presented as published in 1920. 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
731Calories
10 gProtein
88 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories731 kcal
Protein10 g
Carbohydrates88 g
Fiber11 g
Sugars57 g
Total Fat40 g
Saturated Fat3.6 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat28 g
Cholesterol0 mg
Sodium15 mg
Potassium897 mg
Calcium70 mg
Iron2.2 mg
Magnesium128 mg
Phosphorus255 mg
Zinc2 mg
Copper0.9 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A4.1 mcg
Vitamin E0.3 mg
Vitamin K2.4 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate30 mcg
Choline18 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 38. The excerpt below is the record exactly as published.
Pear Salad, No. 1 One quart of canned pears, one-half pound English walnuts, three oranges or bananas
Cook this with the app: pantry check, scaling, and the assistant.