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Stuffed Pears with Cheese, a la Maria Mathilda
From The Swedish, French, American cook book, 1918
Serves 2
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
647Calories
21 gProtein
47 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein21 g
Carbohydrates47 g
Fiber1.4 g
Sugars37 g
Total Fat54 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol174 mg
Sodium976 mg
Potassium332 mg
Calcium636 mg
Iron0.7 mg
Magnesium36 mg
Phosphorus424 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C27 mg
Vitamin A391 mcg
Vitamin E1.3 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline36 mg
Caffeine0 mg
Water378 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 403. The excerpt below is the record exactly as published.
Stuffed Pears with Cheese, a la Maria Mathilda Poires farcies de Fromage, a la Maria Mathilda Peel pears, cut a slice from the side, scoop out, cook in two cups water, four tablespoons sugar, juice of one lemon; leave in the juice until cold. When cold, take up and fill with the American cheese; leave the stem in the pears or put in artificial stems or green leaves; decorate with a strip of Spanish pepper around on the edge, be¬ tween the cheese and the pear, and a strip of truffle lengthwise across. Then arrange on a paper doily and garnish with lettuce leaves in the centre. Serve with the salad or as a cold cheese dish. Filling. Quarter pound American cheese grated and worked to a fine paste; add one large tablespoon good butter, stir again until very smooth, then add two tablespoons Cox’s gelatine that has been dissolved and is beginning to get cold; last add one cup whipped cream
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