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Recipe Name: Patina De Piris (pear Souffle) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Kilogram(s) Pears, peeled and without
core
6 Eggs
4 Tablespoon(s) Honey
100 Passum
Oil
50 Liquamen -or-
1/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Ground cumin
Ground Pepper To Taste
Directions:
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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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