vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pear Bread Pudding
From Fruit recipes, 1907
Serves 3
Serve with a sweet or tart sauce.
Presented as published in 1907. 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
693Calories
4 gProtein
167 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein4.2 g
Carbohydrates167 g
Fiber0 g
Sugars167 g
Total Fat7.4 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol134 mg
Sodium54 mg
Potassium52 mg
Calcium26 mg
Iron0.7 mg
Magnesium6.2 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 24. The excerpt below is the record exactly as published.
PEAR BREAD PUDDING Slice and stew the pears in a syrup made with a pint each of sugar and water, adding the juice of a lemon, then 52 FRUIT RECIPES place half of this in a pudding dish. Have ready a pint of bread crumbs mixed with a tablespoon of butter, half a cup of sugar,a cup of warm water, and, lastly, the whipped whites of two eggs. Place this on the pears in the dish, pouring over the top the rest of the fruit. Grate a little nutmeg over this; sprinkle a tablespoonful of crumbs
Cook this with the app: pantry check, scaling, and the assistant.