Baked Pears
From Principles of cooking, 1914
Other varieties of pears are good for baking, but the Seckel are the most delicious.
Presented as published in 1914. 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
94Calories
1 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein0.6 g
Carbohydrates25 g
Fiber5.1 g
Sugars16 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.7 mg
Potassium191 mg
Calcium15 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
Water139 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 21. The excerpt below is the record exactly as published.
Baked Pears.— Wash and core Seckel pears. Put in a baking dish. Fill the center of the pear with sugar and add enough water in the dish to prevent burning
Cook this with the app: pantry check, scaling, and the assistant.