Pears in Anis Jelly (Per as de Mallorca)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
This is a special dish of the Island of Mallorca.
Presented as published in 1936. 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
2810Calories
39 gProtein
560 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories2810 kcal
Protein39 g
Carbohydrates560 g
Fiber39 g
Sugars387 g
Total Fat5.8 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol0 mg
Sodium1666 mg
Potassium1450 mg
Calcium564 mg
Iron50 mg
Magnesium123 mg
Phosphorus233 mg
Zinc1.7 mg
Copper1.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A9.9 mcg
Vitamin E1.4 mg
Vitamin K44 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)14 mg
Folate286 mcg
Choline80 mg
Caffeine0 mg
Water1698 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 83. The excerpt below is the record exactly as published.
PEARS IN ANIS JELLY {Per as de Mallorca) 6 preserved pears 1 cup granulated sugar 2 tablespoons gelatin Juice of 1 lemon l/2 cup cold water 3 egg whites 3 cups boiling water 1 cup anis liqueur
Cook this with the app: pantry check, scaling, and the assistant.