Patina De Piris (pear Souffle)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Ancient Roman | Dessert | 4 | Servings |
INGREDIENTS
| 1 | kg | Pears, peeled and without |
| core | ||
| 6 | Eggs | |
| 4 | T | Honey |
| 100 | Passum | |
| Oil | ||
| 50 | Liquamen -or- | |
| 1/4 | t | Salt |
| 1/2 | t | Ground cumin |
| Ground pepper to taste |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) Date: Thu, 22 Jul 93 11:12:07 +0200 See "Ancient Roman Ingredients" for info on ingredients. Mesh cooked and peeled pears (without core) together with pepper,cumin, honey, Passum, Liquamen and a bit of oil. Add eggs and put into a casserole. Cook approximately 30 minutes on small to moderate heat. Serve with a bitt of pepper sprinkled on the soufflee. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 346
Calories From Fat: 99
Total Fat: 11g
Cholesterol: 279mg
Sodium: 255.7mg
Potassium: 411.8mg
Carbohydrates: 56.2g
Fiber: 7.9g
Sugar: 41.9g
Protein: 10.5g