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Baked Pears
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Apples, peaches, and quinces may be baked in the same way.
Presented as published in 1901. 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
369Calories
1 gProtein
97 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories369 kcal
Protein1.1 g
Carbohydrates97 g
Fiber8.7 g
Sugars81 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium20 mg
Potassium399 mg
Calcium73 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.8 mcg
Vitamin E0.3 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline16 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 65. The excerpt below is the record exactly as published.
Baked Pears. — Remove the skin and leave the pears whole, or cut them into quarters and take out the cores. Put into a deep earthen dish. To each pint of fruit add quarter cup brown sugar, quarter cup water
Cook this with the app: pantry check, scaling, and the assistant.