Pear Macaroon Salad
From Shawinigan Falls cook book (1936).
Credit
From Shawinigan Falls cook book (1936), printed page 164, digitised by the Internet Archive: https://archive.org/details/McGillLibrary-rbsc_shawinigan-falls-cook-book_OCTAVO-22548-25561
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 2 ingredients
Possible health benefits
General information, not medical advice.
-
Mayonnaise
High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Mayonnaise, Regular”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Method
- Drain 1 can of Bartlett pears.
- To 1 package of cream cheese add 2 tablespoons of mayonnaise.
- Spread 14 pear with this mix ture and place on the other 14 pear.
- Roll in crumbled macaroons.
- Garnish with a maraschino cherry.
- Sérve on lettuce, with raisin or nut-bread sandwiches for lunch or Sunday night supper.
Plating
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