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Pear Charlotte
From The Rural cook book, 1907
Serves 2
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
650Calories
1 gProtein
158 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein1.3 g
Carbohydrates158 g
Fiber7 g
Sugars134 g
Total Fat4.9 g
Saturated Fat3.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium22 mg
Potassium546 mg
Calcium196 mg
Iron0.8 mg
Magnesium66 mg
Phosphorus47 mg
Zinc2.7 mg
Copper0.3 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A2 mcg
Vitamin E0.2 mg
Vitamin K6.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2 mg
Niacin (B3)0.5 mg
Folate21 mcg
Choline11 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 47. The excerpt below is the record exactly as published.
Pear Charlotte. — Slightly moisten six slices of stale bread with cold water, spread them with soft butt«r, put half of them in the bottom of •4 THE RURAL COOK BOOK. a buttered pudding dish, spread over them two cupfuls of linely chopped ripe pears and sprinkle with four tablespoon fuls of sugar, a gating of nutmeg and a tablespoonful of lemon juice. Lay over them the re- mainder of the bread, another two cupfuls of the chopped pears and nutmeg, sugar and iemon juice as before. Pour over one cupful of thin maple syrup
Cook this with the app: pantry check, scaling, and the assistant.