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Baked Pears
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
500Calories
2 gProtein
132 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein1.8 g
Carbohydrates132 g
Fiber15 g
Sugars105 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium7.3 mg
Potassium576 mg
Calcium47 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A5 mcg
Vitamin E0.6 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate35 mcg
Choline25 mg
Caffeine0 mg
Water475 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 138. The excerpt below is the record exactly as published.
Baked pears Canape Riga Bacon and eggs Sweetbreads, Lavaliere Rolls Cold roast beef Coffee Field salad Lemon water ice Langues de chat Demi tasse DINNER Consomme Allemande California ripe olives Perch au bleu Potatoes nature Larded tenderloin of beef, Vigo String beans in butter Green corn on cob Lettuce salad, Russian dressing Chocolate blanc mange Assorted cakes Coffee Baked pears. Core one dozen pears, but leave the stems on. Put in a pan with half a pint of water and half a pound of sugar
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