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Frosted or Iced Pears
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for a dessert-dish.
Presented as published in 1892. 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
504Calories
2 gProtein
132 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein1.8 g
Carbohydrates132 g
Fiber15 g
Sugars104 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium6.7 mg
Potassium583 mg
Calcium46 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus60 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 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
Folate36 mcg
Choline26 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1125. The excerpt below is the record exactly as published.
half a dozen large pears, which have been stewed whole in syrup. Dry them well, then cover them smoothly and evenly with a white icing made as follows : — Beat the white of an egg to a firm froth, add a quarter of a pound of powdered and sifted sugar, a table-spoonful of lemon-juice, and a few drops of cold water
Cook this with the app: pantry check, scaling, and the assistant.