vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Pear Pudding
From The Rural cook book, 1907
Serves 2
There should be rich juice enough to moisten the crust.
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
425Calories
2 gProtein
110 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein1.8 g
Carbohydrates110 g
Fiber12 g
Sugars81 g
Total Fat3.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol5.2 mg
Sodium48 mg
Potassium435 mg
Calcium100 mg
Iron2.3 mg
Magnesium43 mg
Phosphorus48 mg
Zinc0.7 mg
Copper0.3 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A1 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate9.4 mcg
Choline13 mg
Caffeine0 mg
Water429 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 47. The excerpt below is the record exactly as published.
Pear Pudding. — Put one quart of canned pears into a baking dish; add a finger length of stick cinnamon and three cloves. If the pears have not been sweetened sufficiently when put up add sugar to make tbem quite sweet, teaspoonful of butter and dredge a teaspoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.