Stuffed Pears & French Toast (1930)

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I like to cook, but I don’t often put much effort into breakfast. Usually it’s cereal. But there was one time last summer when I decided to make breakfast for my whole family.

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I chose one of my newer-to-me cookbooks, “New Delineator Recipes” (that I think I actually have two editions of).

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This menu comes from the 1930 edition.

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The menu reads as follows:

Baked Pears

French Toast

Maple Syrup

Coffee

Milk

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The stuffed pears recipe was in the dessert section and I thought Dessert for breakfast?! Sign me up!

Stuffed Baked Pears

Pare and core large pears and stuff with seeded dates, raisins or chopped nuts with some tart marmalade or shredded coconut. Place close together in a baking-dish, cover bottom of pan with water and bake slowly until tender.

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To make it a little easier on myself, I simply halved the pears and filled the core with ginger peach jam and chopped peanuts.

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French Toast

12 slices of bread 1/2 inch thick

3 eggs

2 cups milk

1/2 teaspoon salt

Powdered sugar

Beat the eggs, add the milk and salt. Dip slices of bread into this mixture and saute’ in a little hot fat until a delicate brown. Sprinkle with powdered sugar and serve hot.

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The pears didn’t take too long to bake – but I don’t remember exactly how long they were in the oven.

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Even a year later, this is my favorite way to eat French toast – with powdered sugar! It’s delicious!

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Some maple syrup and breakfast was complete! We all loved it.

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I’d definitely make this recipe again – especially to try out different combinations of stuffing for the pears! What would you put in the pears?

One thought on “Stuffed Pears & French Toast (1930)

  1. mmm that looks lovely! However, I am so fond of two particular ways of cooking pears, that I can’t contemplate doing them any other way. One is poached, in spiced red wine [delicious hot or cold, and even used as a trifle base] the other is Gordon Ramsay’s Spiced Pear Tarte tatin. Make it once, and it will be the only dessert you ever want to eat …

    Like

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