Baked Pears—Stuffed or Meringued
From Fruit recipes, 1907
Serves 6
Presented as published in 1907. 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
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 24. The excerpt below is the record exactly as published.
BAKED PEARS—STUFFED OR MERINGUED Pare and core large pears; stuff with seeded dates, raisins, or chopped nuts, with some tart marmalade of other fruit, or shredded cocoanut; place close together in a dish or pan and bake slowly till tender, without sugar and only enough moisture to prevent burning
Cook this with the app: pantry check, scaling, and the assistant.