Hundred-year-old Porcupine Salad Recipe

I have warm memories of making Raggedy Ann Salad and other character-shaped salads using canned fruits when I was a child, so I was thrilled to see a recipe for Porcupine Salad in a hundred-year-old cookbook.

Porcupine Salad was fun and easy to make, and it turned out beautifully. Almond slices are inserted into a canned pear half, and whole cloves are used to make the eyes.

Here’s the original recipe:

Source: The Housewife’s Cook Book by Lilia Frich (1917)

When I made the recipe I didn’t serve it on a lettuce leaf, and  I skipped the fruit salad dressing, but they could be added if desired. I found this recipe in the same cookbook that contained the Fruit Salad Dressing Made with Honey that I made last week, so that dressing could be used to replicate the original recipe’s serving suggestion.

Porcupine Salad

  • Servings: 1
  • Difficulty: easy
  • Print

For each serving:

1 canned pear half

sliced almonds

2 whole cloves

Insert the almond slices into the larger part of the pear half, then stick the two cloves into the small end for the eyes.

15 thoughts on “Hundred-year-old Porcupine Salad Recipe

  1. I vaguely remember canned pears turning into rabbits at Easter time, but this is a new one. It’s really cute, and it’s exactly the kind of “cooking” that can give little ones an introduction to the kitchen.

  2. Shouldn’t the pear half be facing the other way? That way, the fat end of the pear is the porcupine’s bottom, and the tapered pear top serves as the nose

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