Pear Mould
From À la mode cookery, 1902
Use cochineal for coloring.
Presented as published in 1902. 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
472Calories
13 gProtein
111 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein13 g
Carbohydrates111 g
Fiber5.2 g
Sugars101 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium40 mg
Potassium164 mg
Calcium23 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K6.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline6.2 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 62. The excerpt below is the record exactly as published.
Pear Mould Take a tin of Bartlett pears or those sold in bottles, and arrange them in a mould in tiers, the pear to be turned in an opposite direction in each tier. Put the syrup into a saucepan with half an ounce of melted gelatine, a table-spoonful of lemon-juice, three ounces of sugar, and boil up till it becomes a rich 1 66 COOKERY A LA MODE thick syrup ; add a wineglass of maraschino
Cook this with the app: pantry check, scaling, and the assistant.