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Baked Pears
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
190Calories
1 gProtein
50 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories190 kcal
Protein0.6 g
Carbohydrates50 g
Fiber5.1 g
Sugars41 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.7 mg
Potassium192 mg
Calcium16 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K7.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline8.4 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 135. The excerpt below is the record exactly as published.
BAKED PEARS Wash the pears, and unless they are small quarter and core them. Place them in a deep pudding dish, well sprinkled with sugar. Add water sufficient to keep them from burning
Cook this with the app: pantry check, scaling, and the assistant.