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Baked Pears
From Original White House Cookbook, 1887
Serves 4
Presented as published in 1887. 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
491Calories
2 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein1.8 g
Carbohydrates129 g
Fiber15 g
Sugars102 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium21 mg
Potassium647 mg
Calcium90 mg
Iron1.3 mg
Magnesium40 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A5 mcg
Vitamin E0.6 mg
Vitamin K22 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate35 mcg
Choline27 mg
Caffeine0 mg
Water423 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 237. The excerpt below is the record exactly as published.
BAKED PEARS. Pare and core the pears without dividing ; place them in a pan and All up the orifice with brown sugar; add a little water
Cook this with the app: pantry check, scaling, and the assistant.