Frenchdessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Pears
From Miss Parloa's kitchen companion, 1887
Serves 15
These pears are nice for tea or dessert.
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
249Calories
2 gProtein
64 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories249 kcal
Protein1.9 g
Carbohydrates64 g
Fiber8.9 g
Sugars39 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium146 mg
Potassium324 mg
Calcium64 mg
Iron4.7 mg
Magnesium22 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.6 mcg
Vitamin E0.3 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate36 mcg
Choline15 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 389. The excerpt below is the record exactly as published.
Baked Pears. Wash the pears — the hard kind usually sold for cook- ing—and put them into a deep earthen dish. For two dozen large ones allow a cupful of sugar and a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.