Baked Pears
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
14Calories
0 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories14 kcal
Protein0.3 g
Carbohydrates3.3 g
Fiber1.7 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium51 mg
Calcium32 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus5.2 mg
Zinc0.1 mg
Copper0 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.4 mg
Vitamin K7.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline1.9 mg
Caffeine0 mg
Water0.5 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 52. The excerpt below is the record exactly as published.
Baked Pears. — Select ripe, fine-flavored fruit, snip out the blossom end and stick in a clove. If the skin is thin, do not peel., but if tough, remove, put in buttered bag with a little water
Cook this with the app: pantry check, scaling, and the assistant.