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Pear Helene
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
463Calories
6 gProtein
51 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories463 kcal
Protein6.2 g
Carbohydrates51 g
Fiber3.3 g
Sugars40 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol126 mg
Sodium3162 mg
Potassium479 mg
Calcium192 mg
Iron1.6 mg
Magnesium30 mg
Phosphorus176 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C90 mg
Vitamin A268 mcg
Vitamin E1 mg
Vitamin K9.2 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate25 mcg
Choline37 mg
Caffeine0.8 mg
Water257 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 100. The excerpt below is the record exactly as published.
Pear Helene In a goblet place a layer of cake; add vanilla ice cream until the glass is two-thirds full. Place in the center a brandied or preserved pear (stem up), and fill around the sides with whipped cream. Serve with hot chocolate sauce
Cook this with the app: pantry check, scaling, and the assistant.