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Pears, Mayonnaise
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
135Calories
3 gProtein
15 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein3.3 g
Carbohydrates15 g
Fiber1.5 g
Sugars4.5 g
Total Fat7.2 g
Saturated Fat2 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3 g
Omega-30.3 g
Cholesterol8.9 mg
Sodium139 mg
Potassium271 mg
Calcium77 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus70 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A21 mcg
Vitamin E0.3 mg
Vitamin K43 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline5.2 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 230. The excerpt below is the record exactly as published.
Pears, mayonnaise Coffee Cheese toast Coffee DINNER Potage Ferneuse Ripe olives Sand dabs, saute meuniere Roast ribs of beef String beans in butter Stewed tomatoes St. Francis potatoes Escarole salad Romaine ice cream Alsatian wafers Demi tasse Shirred eggs, Metternich. Place two eggs in a buttered shirred egg dish with six canned mushrooms sliced very fine. Season with salt and pepper, sprinkle with grated cheese, place a small piece of butter on top, and bake. Pears, mayonnaise. Use whole fresh pears cooked in syrup, or canned ones. Place the pears on lettuce leaves and cover with thick mayonnaise. On slices of toast place small pieces of American dairy cheese
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