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Pears with Port Wine, a la Charlotte
From The Swedish, French, American cook book, 1918
Serves 3
Serve with whipped cream in the center.
Presented as published in 1918. 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
631Calories
14 gProtein
99 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein14 g
Carbohydrates99 g
Fiber1.7 g
Sugars91 g
Total Fat18 g
Saturated Fat11 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.7 g
Cholesterol59 mg
Sodium41 mg
Potassium238 mg
Calcium100 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.4 mg
Vitamin A147 mcg
Vitamin E0.6 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline24 mg
Caffeine0 mg
Alcohol1.5 g
Water293 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 526. The excerpt below is the record exactly as published.
Pears with Port Wine, a la Charlotte Poires au Vin d’Oporto, a la Charlotte c Select nice, small, even-sized pears; peel— leaving the stem on. Cut on the side a piece about one and a half inches in length and three-quarters inch in width, scoop out with the potato scooper (be careful not to break). Put in a syrup made from one cup sugar, two cups water, a little lemon juice, and brandy; let simmer care¬ fully with a tight cover until nice and clear, leave in the juice until cold. When cold, take out, put on a platter, fill with the port wine a la charlotte. Filling. Half cup port wine, five tablespoons dissolved Cox’s gelatine, one tablespoon brandy, three tablespoons sugar, one cup whipped cream
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