Baked Pears
From Most for your money cookbook, 1938
Whipped cream is optional.
Presented as published in 1938. 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
664Calories
4 gProtein
177 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein3.6 g
Carbohydrates177 g
Fiber31 g
Sugars122 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium1156 mg
Calcium107 mg
Iron1.9 mg
Magnesium71 mg
Phosphorus120 mg
Zinc1 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A10 mcg
Vitamin E1.2 mg
Vitamin K44 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate69 mcg
Choline51 mg
Caffeine0 mg
Water950 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 102. The excerpt below is the record exactly as published.
6 pears, halve lengthwise and dig out core and seeds. Put in buttered baking dish and sprinkle with two table- spoons of sugar in which you've mixed about ^ of a teaspoon of powdered cinnamon. Put yi cup of water
Cook this with the app: pantry check, scaling, and the assistant.