Picnic
Pear salad
Pear salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and slice five sweet, ripe pears, sprinkle with fine sugar, and add a little ma.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Peel and slice five sweet, ripe pears, sprinkle with fine sugar, and add a little maraschino or ginger syrup.
- Serve with a little cream.
- Or pare and slice enough ripe, sweet pears to make one pint;
- add one-half cupful of blanched and chopped almonds, one-fourth of a cupful of powdered sugar and the strained juice of two lemons.
- Serve in a cup of lettuce leaves made by placing together the stem end of two lettuce leaves taken from the inside of a head of lettuce.
Historical transcription
Source method
- 1
Peel and slice five sweet, ripe pears, sprinkle with fine sugar, and add a little maraschino or ginger syrup. Serve with a little cream. Or pare and slice enough ripe, sweet pears to make one pint; add one-half cupful of blanched and chopped almonds, one-fourth of a cupful of powdered sugar and the strained juice of two lemons. Serve in a cup of lettuce leaves made by placing together the stem end of two lettuce leaves taken from the inside of a head of lettuce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.