Pear Kugel
From Council cook book, 1908
Presented as published in 1908. 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
2996Calories
10 gProtein
279 gCarbs
209 gFat
Full nutrition (34 nutrients)
Calories2996 kcal
Protein9.7 g
Carbohydrates279 g
Fiber6.5 g
Sugars220 g
Total Fat209 g
Saturated Fat81 g
Monounsaturated Fat93 g
Polyunsaturated Fat24 g
Omega-30.1 g
Cholesterol196 mg
Sodium600 mg
Potassium308 mg
Calcium149 mg
Iron4.2 mg
Magnesium37 mg
Phosphorus121 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D5.2 mcg
Vitamin C7.1 mg
Vitamin A1.7 mcg
Vitamin E1.4 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate62 mcg
Choline96 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from Council cook book (1908), page 35. The excerpt below is the record exactly as published.
Pear Kugel. Cream one cup rendered fat with one cup sugar; add one loaf bread, previoiisly soaked ,and pressed dry, a little salt, one-fourth cup flour. Grease pud- ding dish and put in alternate layers of mixture and pears
Cook this with the app: pantry check, scaling, and the assistant.