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Baked Pears
From Scientific cooking with scientific methods, 1911
Serves 3
A casserole is nice to bake them in.
Presented as published in 1911. 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
560Calories
2 gProtein
147 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories560 kcal
Protein2 g
Carbohydrates147 g
Fiber17 g
Sugars117 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium6.4 mg
Potassium639 mg
Calcium50 mg
Iron1 mg
Magnesium39 mg
Phosphorus66 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A5.5 mcg
Vitamin E0.7 mg
Vitamin K24 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
Choline28 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 157. The excerpt below is the record exactly as published.
Baked Pears. Wipe and halve ten nice-sized pears, and remove cores. Put in baking-dish, and sprinkle with sugar. Add W'ater to prevent their burning.
Cook this with the app: pantry check, scaling, and the assistant.