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Pear Dessert
From Kirmess cook book, 1907
Serves 3
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
350Calories
5 gProtein
29 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories350 kcal
Protein5 g
Carbohydrates29 g
Fiber5.6 g
Sugars6.9 g
Total Fat26 g
Saturated Fat2.3 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.9 g
Omega-30 g
Cholesterol0 mg
Sodium2.9 mg
Potassium226 mg
Calcium33 mg
Iron1.2 mg
Magnesium50 mg
Phosphorus122 mg
Zinc2 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A1.6 mcg
Vitamin E0.6 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate14 mcg
Choline18 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 158. The excerpt below is the record exactly as published.
PEAR DESSERT. Mrs, T. K, Egbert, New York. Steamed rice is surrounded with halved pears cooked in syrup, flavored with lemon juice and ginger. Pecan nuts
Cook this with the app: pantry check, scaling, and the assistant.