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Baked Pears
From Soyer's standard cookery, 1912
Serves 3
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
508Calories
1 gProtein
133 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein1.2 g
Carbohydrates133 g
Fiber10 g
Sugars115 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium47 mg
Potassium1996 mg
Calcium258 mg
Iron5.8 mg
Magnesium291 mg
Phosphorus74 mg
Zinc0.7 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A3.3 mcg
Vitamin E0.4 mg
Vitamin K15 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline32 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 221. The excerpt below is the record exactly as published.
Baked Pears. Wipe, quarter and core six pears. Put in a deep pudding- dish, sprinkle with sugar or a little molasses, then add water
Cook this with the app: pantry check, scaling, and the assistant.