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Stewed Pears with Claret
From The Hotel St. Francis cook book, 1919
Serves 5
A delightful dessert option.
Presented as published in 1919. 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
442Calories
1 gProtein
108 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein1.5 g
Carbohydrates108 g
Fiber13 g
Sugars84 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium7.4 mg
Potassium466 mg
Calcium49 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A4.1 mcg
Vitamin E0.5 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate28 mcg
Choline20 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 206. The excerpt below is the record exactly as published.
Stewed pears with claret Shrimp salad, Anastine Oatmeal and cream Shirred eggs, Imperial Dry toast Breast of squab, au jus Oolong tea Peas Chocolate cream pie Coffee DINNER Oysters on half shell Potage Carpure Dill pickles. Lyon sausage Sand dabs, saute meuniere Roast chicken Cauliflower Hollandaise Potatoes au gratin Endives salad Coffee ice cream Anise toast Demi tasse Stewed pears with claret. Peel a dozen nice pears, put them in an earthen pot, add one pint of water, one-half pint of claret, one-half pound of sugar, and a piece of cinnamon stick
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