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Baked Pears and Cream
From The household (of the Detroit free press), 1886
Serves 4
Delicious if pears are of fair quality.
Presented as published in 1886. 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
24Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0.1 g
Carbohydrates6.3 g
Fiber1.3 g
Sugars4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.2 mg
Potassium48 mg
Calcium5.5 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.9 mcg
Choline2.1 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 407. The excerpt below is the record exactly as published.
BAKED PEARS AND CREAM. Peel ripe pears and cut them in half, without removing the seeds. Pack in layers in a stone jar ; strew each layer with sugar and drop a pinch of nutmeg in now and then. Put a small cup of water
Cook this with the app: pantry check, scaling, and the assistant.