vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Pear Salad
From Delta Gamma cook book, 1922
Serves 3
Recipe by Marguerite T. Way (Lambda Nu).
Presented as published in 1922. 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
689Calories
11 gProtein
40 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories689 kcal
Protein11 g
Carbohydrates40 g
Fiber4.8 g
Sugars25 g
Total Fat55 g
Saturated Fat18 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat20 g
Cholesterol79 mg
Sodium1073 mg
Potassium379 mg
Calcium121 mg
Iron1.3 mg
Magnesium72 mg
Phosphorus246 mg
Zinc1.7 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate1.7 mcg
Choline3.1 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 27. The excerpt below is the record exactly as published.
Stuffed Pear Salad Chill and drain halves of canned pears. Place three on each plate of crisp lettuce leaves. Prepare a mixture of cream cheese, beaten and thinned with a little cream, and chopped walnuts. Season with a little salt
Cook this with the app: pantry check, scaling, and the assistant.