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Baked Pears for Canning
From The Hotel St. Francis cook book, 1919
Serves 4
Ensure enough thick syrup to cover the fruit.
Presented as published in 1919. 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
31Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein0.3 g
Carbohydrates8.3 g
Fiber2 g
Sugars4.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium55 mg
Calcium20 mg
Iron0.6 mg
Magnesium4 mg
Phosphorus6.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.7 mcg
Choline2.4 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 171. The excerpt below is the record exactly as published.
Baked pears, for canning. Wash as many ripe, firm unspecked pears as will fill a baking pan. Fill the pan almost full of boiling water. Sweeten as though for immediate use. Set the pan in the oven, baste frequently, and turn the pears around so they will brown lightly and evenly. Add a few cloves and a small stick of cinnamon.
Cook this with the app: pantry check, scaling, and the assistant.