Frenchdessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Pears
From The new practical housekeeping, 1890
Serves 6
A less elaborate way is to pare and quarter the pears and cook them in a porcelain saucepan.
Presented as published in 1890. 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
141Calories
3 gProtein
36 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein3.1 g
Carbohydrates36 g
Fiber8.6 g
Sugars22 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.6 mg
Potassium283 mg
Calcium45 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A2.7 mcg
Vitamin E0.3 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate18 mcg
Choline14 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 250. The excerpt below is the record exactly as published.
three-fourths pint water, cloves, cinnamon and sufficient sugar to sweeten the whole nicely, cover down the top of the jar, and bake in a gentle oven until perfectly tender, but do not allow them to break. When done lay in a plain mold, which should be well wetted ; simmer three-fourths pint of the liquor the pears were baked in with a strip of lemon peel, strain- ed juice of half a lemon, and a half ounce gelatine. Let these in- gredients simmer well five minutes, then strain the liquid warm over the pears ; put the mold in a cool place, and when the jelly is firm turn out in a glass dish, A less elaborate way is to pare and quarter eight nice pears
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