Frenchdessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pear Tart
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake: about 45 minutes. Serves 5-6.
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
175Calories
1 gProtein
46 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein0.8 g
Carbohydrates46 g
Fiber5.7 g
Sugars35 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium7.2 mg
Potassium226 mg
Calcium27 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A1.8 mcg
Vitamin E0.4 mg
Vitamin K9.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline9.9 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1123. The excerpt below is the record exactly as published.
Pear Tart. — If meUow pears are used they wiU not require to be stewed before the pastry is put over them, but if the ordinary baking pears are made use of they must be pre- pared as follows : — Take six or eight large pears. Pare them thinly, core and quarter them, and put them into a stewpan with a quarter of a pound of moist sugar, two cloves, a dessert-spoonful of strained lemon- juice, and a quarter of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.