Pear Sponge

Name: Pear Sponge
Ingredients: ^ lb. dried Pears; 2 or 3 oz. Sugar; I oz. Cox's Gelatine; Preserved Ginger and Syrup; Custard; Glace Fruits and Prunes; Whites of 2 Eggs

From A manual of gelatine cookery, 1904

This should be served icy cold; it is a delicious dish at moderate cost. The custard should be flavoured with ginger and brandy.

Presented as published in 1904. 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

774Calories

39 gProtein

141 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories774 kcal

Protein39 g

Carbohydrates141 g

Fiber13 g

Sugars57 g

Total Fat10 g

Saturated Fat3.2 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol372 mg

Sodium205 mg

Potassium699 mg

Calcium106 mg

Iron4.3 mg

Magnesium52 mg

Phosphorus270 mg

Zinc1.7 mg

Copper1.1 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C8.6 mg

Vitamin A165 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.9 mg

Folate56 mcg

Choline305 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 22. The excerpt below is the record exactly as published.

PEAR SPONGE. ^ lb. dried Pears. Preserved Ginger and Syrup. 2 or 3 oz. Sugar. Custard. I oz. Cox's Gelatine. Glace Fruits and Prunes. Whites of 2 Eggs

Cook this with the app: pantry check, scaling, and the assistant.