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Pear Tart

Name: Pear Tart
Yield: 3 servings
Cuisine: French
Ingredients: six or eight large pears; % lb. of moist sugar; two cloves; a dessert-spoonful of strained lemon-juice; a quarter of a pint of water

From Harper's cook book encyclopædia, 1902

Serves 3

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

357Calories

1 gProtein

93 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories357 kcal

Protein0.6 g

Carbohydrates93 g

Fiber4.2 g

Sugars85 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium12 mg

Potassium152 mg

Calcium32 mg

Iron0.6 mg

Magnesium16 mg

Phosphorus15 mg

Zinc0.2 mg

Copper0.1 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C4.3 mg

Vitamin A1.3 mcg

Vitamin E0.4 mg

Vitamin K9.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate7.8 mcg

Choline6.3 mg

Caffeine0 mg

Water124 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 291. The excerpt below is the record exactly as published.

Pear Tart. — If mellow pears are used they will 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 prepared as follows : Take six or eight large pears; pare them thinly, core and quarter them, and put them into a stewpan with % lb. of moist sug- ar, two cloves, a dessert-spoonful of strained lemon-juice, and a quarter of a pint of water

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