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Stuffed Glazed Pears with Cream of Almonds, a la Gimo

Name: Stuffed Glazed Pears with Cream of Almonds, a la Gimo
Yield: 2 servings
Ingredients: Select nice, small, even-sized pears; half sugar; half water; with a little lemon juice; and brandy; one cup of whipped cream; two tablespoons dissolved Cox’s gelatine; two tablespoons chopped almonds; two tablespoons sugar; one tablespoon brandy

From The Swedish, French, American cook book, 1918

Serves 2

Garnish with spun sugar.

Presented as published in 1918. 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

679Calories

13 gProtein

91 gCarbs

30 gFat

Full nutrition (35 nutrients)

Calories679 kcal

Protein13 g

Carbohydrates91 g

Fiber3.6 g

Sugars80 g

Total Fat30 g

Saturated Fat16 g

Monounsaturated Fat10 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol89 mg

Sodium29 mg

Potassium330 mg

Calcium154 mg

Iron0.6 mg

Magnesium43 mg

Phosphorus156 mg

Zinc0.8 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C3.5 mg

Vitamin A221 mcg

Vitamin E2.9 mg

Vitamin K5.9 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate15 mcg

Choline31 mg

Caffeine0 mg

Alcohol2.3 g

Water206 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 526. The excerpt below is the record exactly as published.

Stuffed Glazed Pears with Cream of Almonds, a la Gimo Poires glacees et farcies de Creme d’Amande, a la Gimo Peel the pears, cook in half sugar and half water with a little lemon juice and brandy. (If fresh pears are not at hand, preserved ones will do.) Take the pears, cut a little hole on the top, scoop out — carefully, so as not to let them break, fill with an almond cream. To one cup of whipped cream two tablespoons dissolved Cox’s gelatine, two tablespoons chopped almonds, two tablespoons sugar, one tablespoon brandy. Glaze the pears half white and half orange. Tie a white ribbon on the stem; serve on a foundation 360 THE SWEDISH, FRENCH of puff" paste, cake, or bavarian. Garnish with spun sugar all around and whipped cream in the centre. Pears with Port Wine, a la Charlotte Poires au Vin d’Oporto, a la Charlotte c Select nice, small, even-sized pears

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