Pear Conde
From New Delineator recipes., 1929
A spoonful of whipped cream with each serving is a great addition.
Presented as published in 1929. 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
2528Calories
36 gProtein
576 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories2528 kcal
Protein36 g
Carbohydrates576 g
Fiber23 g
Sugars305 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol29 mg
Sodium3516 mg
Potassium2723 mg
Calcium852 mg
Iron43 mg
Magnesium249 mg
Phosphorus783 mg
Zinc4.9 mg
Copper1.1 mg
Manganese5.7 mg
Vitamin D2.3 mcg
Vitamin C557 mg
Vitamin A83 mcg
Vitamin E1 mg
Vitamin K22 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate572 mcg
Choline91 mg
Caffeine0 mg
Water1852 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 72. The excerpt below is the record exactly as published.
PEAR CONDE 1 cup rice 3 pears 2 cups boiling water i quart raspberries or straw- I teaspoon salt berries I cup milk I cup sugar
Cook this with the app: pantry check, scaling, and the assistant.