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Stuffed Pears with Chocolate, a la Barnegat
From The Swedish, French, American cook book, 1918
Serves 3
Garnish with spun sugar and a rosette in the center.
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
517Calories
10 gProtein
85 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories517 kcal
Protein9.7 g
Carbohydrates85 g
Fiber1.7 g
Sugars79 g
Total Fat18 g
Saturated Fat11 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.7 g
Cholesterol59 mg
Sodium28 mg
Potassium183 mg
Calcium94 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.4 mg
Vitamin A147 mcg
Vitamin E0.6 mg
Vitamin K3.9 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate8.6 mcg
Choline19 mg
Caffeine0 mg
Water253 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 525. The excerpt below is the record exactly as published.
Stuffed Pears with Chocolate, a la Barnegat Poires farcies de Chocolat, a la Barnegat Select small pears; peel — leaving the stem on; cut a little slice from the side, scoop out carefully — leaving the outside as thin as a shell, cook in two cups water, one cup sugar, a little brandy and lemon juice; leave in the juice until cold. When cold, fill. Filling. Three tablespoons dissolved Cox’s gelatine, one cup whipped cream sweetened and flavored with brandy
Cook this with the app: pantry check, scaling, and the assistant.