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Poires Marquise
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
17Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories17 kcal
Protein0 g
Carbohydrates4.6 g
Fiber0 g
Sugars4.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.6 mg
Potassium3.9 mg
Calcium0.8 mg
Iron0.2 mg
Magnesium0.6 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water1.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 446. The excerpt below is the record exactly as published.
POIRES MARQUISE Cook the pears in a vanilla-flavoured syrup, and drain them that they may cool. This done, coat them again and again with ENTREMETS 781 some very stiff raspberry-flavoured red-currant jelly, and sprinkle them instantly with chopped, burnt almonds
Cook this with the app: pantry check, scaling, and the assistant.