vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Nash Patee (Baked Pears)
From Banquets of the nations, 1911
Serves 3
The syrup should be thick and brownish.
Presented as published in 1911. 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
488Calories
2 gProtein
85 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein1.6 g
Carbohydrates85 g
Fiber11 g
Sugars62 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol57 mg
Sodium11 mg
Potassium477 mg
Calcium50 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A4.6 mcg
Vitamin E0.7 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate31 mcg
Choline21 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 129. The excerpt below is the record exactly as published.
Nash Patee. (Baked Pears.) Peel, cut in halves and scoop out the cores of six large pears. Fill the hollows with a mixture made up of one ounce of the best ghee, two ounces of sugar, and one of lemon juice, adding a clove in each. Put an ounce of ghee in a deepish baking tin, and place the halved pears on it, and sprinkle some sugar on top of them. Cover the pan, and after ten minutes baste with their juice and more sugar. Baste every now and then till three parts done. Now pour into the pan six ounces of lime- juice diluted to half its strength with water
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Cook this with the app: pantry check, scaling, and the assistant.