vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pear and Chestnut Tart or Flan (Flan de Poires aux Marrons)
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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
429Calories
9 gProtein
91 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories429 kcal
Protein8.9 g
Carbohydrates91 g
Fiber15 g
Sugars64 g
Total Fat7.2 g
Saturated Fat3.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1 g
Cholesterol118 mg
Sodium91 mg
Potassium783 mg
Calcium195 mg
Iron1.4 mg
Magnesium50 mg
Phosphorus219 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A74 mcg
Vitamin E0.9 mg
Vitamin K22 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate49 mcg
Choline25 mg
Caffeine0 mg
Water527 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 578. The excerpt below is the record exactly as published.
Pear and Chestnut Tart or Flan (Flan de Poires aux Marrons) Open tart or flan of pastry. 1 cupful thick custard. 6 pears stewed in syrup. Puree of chestnuts with cream. Cherries and angelica.
Cook this with the app: pantry check, scaling, and the assistant.