Pears en Cocotte

Name: Pears en Cocotte
Ingredients: 8 stewing pears; ½ lb. loaf sugar; 1 gill water; ½ pt. apple purée; 1 French roll cut in small dice; 2 slices bacon; lemon rind; angelica; 2 whites of eggs; 1 oz. castor sugar; ½ oz. cake crumbs

From Chafing dish and casserole cookery, 1908

Presented as published in 1908. 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

2056Calories

17 gProtein

488 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories2056 kcal

Protein17 g

Carbohydrates488 g

Fiber41 g

Sugars403 g

Total Fat18 g

Saturated Fat5.1 g

Monounsaturated Fat8 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol26 mg

Sodium310 mg

Potassium1836 mg

Calcium142 mg

Iron2.8 mg

Magnesium110 mg

Phosphorus245 mg

Zinc1.8 mg

Copper1.2 mg

Manganese0.8 mg

Vitamin D0.1 mcg

Vitamin C145 mg

Vitamin A21 mcg

Vitamin E1.7 mg

Vitamin K58 mcg

Vitamin B60.5 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.5 mg

Folate97 mcg

Choline83 mg

Caffeine0 mg

Water1472 g

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 42. The excerpt below is the record exactly as published.

pears en Cocotte. 8 stewing pears, } lb. loaf sugar, 1 gill water, £ pt. apple pur6e, 1 French roll cut in small dice, 2 slices bacon, lemon rind, angelica, 2 whites of eggs, 1 oz. castor sugar, £ oz. cake crumbs.

Cook this with the app: pantry check, scaling, and the assistant.