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Baked Pears
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
Sodium2 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
Water151 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 191. The excerpt below is the record exactly as published.
BAKED PEARS A JEWISH RECEIPT Peel the pears and stick a couple of cloves in each pear. Put in an earthenware baking dish, sweeten to your taste, add water to afford plentiful juice
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