Stuffed Pears a la Uldina
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Can be served as a dessert or hors-d'oeuvre.
Presented as published in 1924. 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
2046Calories
11 gProtein
510 gCarbs
7 gFat
Full nutrition (35 nutrients)
Calories2046 kcal
Protein11 g
Carbohydrates510 g
Fiber38 g
Sugars427 g
Total Fat6.8 g
Saturated Fat0.8 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol0 mg
Sodium73 mg
Potassium2620 mg
Calcium254 mg
Iron4 mg
Magnesium162 mg
Phosphorus352 mg
Zinc2 mg
Copper1.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A9.9 mcg
Vitamin E3.6 mg
Vitamin K50 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4 mg
Folate87 mcg
Choline76 mg
Caffeine0 mg
Alcohol9.3 g
Water1353 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 107. The excerpt below is the record exactly as published.
Stuffed Pears a la Uldina Poires farcies a la Uldina One cup of Sultana raisins, six small even-sized pears, two tablespoonfuls of chopped almond paste, two tablespoonfuls of brandy, some cake, and a cup of sugar. 139 140 MRS. ERICSSON HAMMOND’S COOK BOOK How to Make It. Peel the pears carefully, leave the stem in; scoop out from the inside all the hard part, leaving room for the filling. Put the pears in sufficient water to cover them, about two cups; one cup of sugar, juice of a half lemon
Cook this with the app: pantry check, scaling, and the assistant.