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Pears Bourdaloue
From The Hotel St. Francis cook book, 1919
Serves 7
Serve very hot.
Presented as published in 1919. 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
628Calories
13 gProtein
110 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein13 g
Carbohydrates110 g
Fiber0 g
Sugars104 g
Total Fat17 g
Saturated Fat8.5 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol247 mg
Sodium138 mg
Potassium304 mg
Calcium210 mg
Iron1.5 mg
Magnesium27 mg
Phosphorus264 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A191 mcg
Vitamin E0.9 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate40 mcg
Choline194 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 95. The excerpt below is the record exactly as published.
Pears Bourdaloue. Peel and cook some nice pears in a light syrup, which can be made of one pint of water and one pound of sugar. Mix a half pound of sugar with the yolks of eight eggs and two ounces of flour. Boil one quart of milk with half of a vanilla bean, and pour into the yolks and sugar, and cook until it thickens. Add two ounces of sweet butter and mix well, making a nice smooth cream. Put some of this cream on a plate and put the cooked pears on top. The pears may be cut in half and cored, if desired. Cover the pears with the rest of the cream, sprinkle some macaroon crumbs
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