Stuffed Baked Pears
From New Delineator recipes., 1929
Presented as published in 1929. 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
326Calories
7 gProtein
49 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories326 kcal
Protein7.2 g
Carbohydrates49 g
Fiber11 g
Sugars33 g
Total Fat14 g
Saturated Fat1.1 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium2.4 mg
Potassium557 mg
Calcium100 mg
Iron1.6 mg
Magnesium98 mg
Phosphorus171 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A1.7 mcg
Vitamin E7.5 mg
Vitamin K7.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate29 mcg
Choline25 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 68. The excerpt below is the record exactly as published.
STUFFED BAKED PEARS Pare and core large pears and stuff with seeded dates, raisins or chopped nuts with some tart marmalade or shredded coconut. Place close together in a baking-dish, cover bottom of pan with water
Cook this with the app: pantry check, scaling, and the assistant.