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Baked Pears
From The household cook book, 1902
Serves 1
Hard pears can be quartered and baked with sugar and water.
Presented as published in 1902. 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
963Calories
1 gProtein
250 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories963 kcal
Protein0.6 g
Carbohydrates250 g
Fiber5.1 g
Sugars241 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium18 mg
Potassium231 mg
Calcium45 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline9 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 357. The excerpt below is the record exactly as published.
BAKED PEARS — Pare and core the pears without dividing; place them in a pan and fill the hole in each pear with brown sugar; add a little water and bake until per- fectly tender. Serve cold with cream or boiled custard. (2) Hard pears or "wind- falls " can be pared, quartered and cored, and put into a deep jpudding dish; add 1 cup water and 1 cup sugar
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