vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Roches de Poires a la Gaillard
From The housewife's referee, 1898
Serves 3
Presented as published in 1898. 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
505Calories
14 gProtein
90 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein14 g
Carbohydrates90 g
Fiber5.1 g
Sugars81 g
Total Fat12 g
Saturated Fat5.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol267 mg
Sodium159 mg
Potassium528 mg
Calcium253 mg
Iron1.5 mg
Magnesium39 mg
Phosphorus316 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.9 mcg
Vitamin C7.1 mg
Vitamin A160 mcg
Vitamin E1 mg
Vitamin K7.5 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate43 mcg
Choline233 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 148. The excerpt below is the record exactly as published.
Roches de Poires a la Gaillard {Caterer).— 'Fw.t into a stewpan four yolks of eggs, with six ounces of castor sugar ; work well with a wooden spoon, and dilute the mixture with a pint of milk flavoured with vanilla ; stir over the fire till it thickens, without letting it boil. Add three boiled and mashed pears, and rub through a hair sieve. Add half a glass of liqueur
Cook this with the app: pantry check, scaling, and the assistant.