vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pearled Fruit, or Fruit en Chemise
From Modern cookery, in all its branches, 1884
Serves 4
This dish has the appearance of fine confectionery and increases the apparent size of the fruit.
Presented as published in 1884. 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
18Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein1.6 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium17 mg
Calcium7.9 mg
Iron0.2 mg
Magnesium1.8 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 494. The excerpt below is the record exactly as published.
PEARLED FRUIT, OR FRUIT EN CHEMISE. Select for this dish very fine bunches of red and white currants, large ripe cherries, and gooseberries of different colours, and straw- berries or raspberries very freshly gathered. Beat up the white of an egg with about half as much cold water, dip the fruit into this mixture, drain it on a sieve for an instant, and then roll it in fine sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.