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Potato Pears
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Success depends on thorough mashing and seasoning.
Presented as published in 1907. 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
416Calories
11 gProtein
89 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein11 g
Carbohydrates89 g
Fiber15 g
Sugars4 g
Total Fat4.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium69 mg
Potassium2066 mg
Calcium149 mg
Iron5.4 mg
Magnesium142 mg
Phosphorus272 mg
Zinc1.7 mg
Copper0.6 mg
Manganese9.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A1.2 mcg
Vitamin E1.8 mg
Vitamin K30 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate71 mcg
Choline60 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 36. The excerpt below is the record exactly as published.
POTATO PEARS. Mrs. David Patterson. Mash and season one-half dozen potatoes. Mold them while warm into the shape of small pears, dip them in the beaten yolk of egg, stick in the small end of each pear a clove
Cook this with the app: pantry check, scaling, and the assistant.