M. aux Poires
From The "Queen" cookery books: Ices, 1902
Serve with whipped frozen cream.
Presented as published in 1902. 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
1875Calories
109 gProtein
336 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1875 kcal
Protein109 g
Carbohydrates336 g
Fiber62 g
Sugars210 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol89 mg
Sodium254 mg
Potassium2796 mg
Calcium377 mg
Iron5.1 mg
Magnesium194 mg
Phosphorus410 mg
Zinc2.7 mg
Copper4.1 mg
Manganese1.1 mg
Vitamin D0.5 mcg
Vitamin C201 mg
Vitamin A240 mcg
Vitamin E3.6 mg
Vitamin K89 mcg
Vitamin B60.8 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.6 mg
Folate236 mcg
Choline180 mg
Caffeine0 mg
Water2027 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 40. The excerpt below is the record exactly as published.
M. aux Poires. — Peel, core, and quarter a dozen good mellow pears, such as jargonelles, and mash them well with a new wooden spoon, adding the juice of three lemons, sugar to taste, and from 4oz. to l|oz. of gelatine
Cook this with the app: pantry check, scaling, and the assistant.