vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pear Klosse
From Cassell's dictionary of cookery, 1892
Serves 3
Time to simmer is half an hour. Sufficient for three or four persons.
Presented as published in 1892. 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
475Calories
10 gProtein
53 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein9.8 g
Carbohydrates53 g
Fiber11 g
Sugars33 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol305 mg
Sodium99 mg
Potassium489 mg
Calcium75 mg
Iron1.9 mg
Magnesium39 mg
Phosphorus180 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C14 mg
Vitamin A110 mcg
Vitamin E1.1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate58 mcg
Choline213 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1122. The excerpt below is the record exactly as published.
Pear Klosse (a German dish). — Pare, core, and mince finely half a dozen ripe pears. Mix with them half a nutmeg grated, two ounces of clarified butter, sugar to taste, four well-beaten eggs, and as much finely-gi-ated bread as will make the mixture stiff and smooth
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