vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Stuffed Pears a la Surprise
From The Swedish, French, American cook book, 1918
Serves 3
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
622Calories
19 gProtein
68 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein19 g
Carbohydrates68 g
Fiber18 g
Sugars39 g
Total Fat36 g
Saturated Fat3.5 g
Monounsaturated Fat22 g
Polyunsaturated Fat8.8 g
Omega-30 g
Cholesterol124 mg
Sodium51 mg
Potassium897 mg
Calcium220 mg
Iron3.5 mg
Magnesium200 mg
Phosphorus413 mg
Zinc2.8 mg
Copper1 mg
Manganese1.6 mg
Vitamin D0.7 mcg
Vitamin C14 mg
Vitamin A57 mcg
Vitamin E17 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)2.9 mg
Folate67 mcg
Choline148 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 3 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.
sherry, sugar, and water. When cooked, fill, then cover with meringue, decorate and put in oven to get brown. Place on pieces of puff paste or sponge cake with a green leaf in each. Garnish with spun sugar. Filling. For six pears take whites of two eggs, one and a half cups chopped almonds, one tablespoon sugar, and one tablespoon sherry or brandy
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