Baked Pears
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
1527Calories
5 gProtein
401 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1527 kcal
Protein4.8 g
Carbohydrates401 g
Fiber41 g
Sugars329 g
Total Fat2.5 g
Saturated Fat0.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium22 mg
Potassium1538 mg
Calcium128 mg
Iron2.5 mg
Magnesium95 mg
Phosphorus158 mg
Zinc1.3 mg
Copper1.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A13 mcg
Vitamin E1.6 mg
Vitamin K58 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate92 mcg
Choline67 mg
Caffeine0 mg
Water1345 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 11. The excerpt below is the record exactly as published.
Baked Pears Ingredients : 8 pears i c. sugar i c. water
Cook this with the app: pantry check, scaling, and the assistant.