Baked Pears
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
706Calories
2 gProtein
185 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories706 kcal
Protein2 g
Carbohydrates185 g
Fiber17 g
Sugars155 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium8.4 mg
Potassium652 mg
Calcium53 mg
Iron1.1 mg
Magnesium40 mg
Phosphorus67 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A5.6 mcg
Vitamin E0.7 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate39 mcg
Choline29 mg
Caffeine0 mg
Water529 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 72. The excerpt below is the record exactly as published.
Baked Pears. Cake. Tea. Baked Pears, — Fill a deep baking dish with pears that have been pared and quartered. For one quart of frjit add J 2 cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.