vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pear Trifle
From Fruit recipes, 1907
Serves 1
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
673Calories
25 gProtein
102 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein25 g
Carbohydrates102 g
Fiber0 g
Sugars101 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium285 mg
Potassium278 mg
Calcium113 mg
Iron3.6 mg
Magnesium24 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 25. The excerpt below is the record exactly as published.
PEAR TRIFLE Cook pears as for Pear Bread Pudding and fill baking dish with layers of sponge cake sprinkled with cocoanut, then the pears, etc., pouring over the whole the yolks of three eggs whipped with a half cup of sugar. Bake till brown, then add a meringue of the whites of the eggs
Cook this with the app: pantry check, scaling, and the assistant.