Bavarian Pear Pudding

Name: Bavarian Pear Pudding
Ingredients: Soak yi loaf of bread; Mix with % pound of chopped suet; add a tcaspoonfut of salt; i cup of sugar; a cgga; the grated peel of a lemon; a piucb of cinnamon; cloves; and allspice; Add some sifled flour

From 365 foreign dishes, 1908

Presented as published in 1908. 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

2924Calories

14 gProtein

233 gCarbs

221 gFat

Full nutrition (34 nutrients)

Calories2924 kcal

Protein14 g

Carbohydrates233 g

Fiber5.4 g

Sugars209 g

Total Fat221 g

Saturated Fat121 g

Monounsaturated Fat74 g

Polyunsaturated Fat9 g

Omega-30.1 g

Cholesterol340 mg

Sodium2663 mg

Potassium355 mg

Calcium160 mg

Iron3.6 mg

Magnesium41 mg

Phosphorus191 mg

Zinc1.6 mg

Copper0.2 mg

Manganese3.3 mg

Vitamin D1 mcg

Vitamin C53 mg

Vitamin A82 mcg

Vitamin E4.5 mg

Vitamin K15 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.3 mg

Folate39 mcg

Choline167 mg

Caffeine0 mg

Water148 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 1. The excerpt below is the record exactly as published.

Bavarian Pear Pudding. Soak yi loaf of bread and press dry. Mix with % pound of chopped suet ; add a tcaspoonfut of salt, i cup of sugar, a cgga and the grated peel of a lemon, a piucb of cinnamon, cloves and allspice. Add some sifled flour

Cook this with the app: pantry check, scaling, and the assistant.