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Baked Pears
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
110Calories
1 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories110 kcal
Protein0.6 g
Carbohydrates29 g
Fiber5.1 g
Sugars20 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.8 mg
Potassium192 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
Water143 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 124. The excerpt below is the record exactly as published.
Baked Pears. — Pare them, cut in halves, put sugar on them, add a little water
Cook this with the app: pantry check, scaling, and the assistant.