Boiled Pears
From Statesmen's dishes; and how to cook them, 1890
Best with fresh California pears.
Presented as published in 1890. 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
Sodium1.7 mg
Potassium191 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
Water139 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 30. The excerpt below is the record exactly as published.
BOILED PEARS. BY MRS. \VM. B. MORROW. (Wife of Representative from California.) *N California, where fruits abound, nothing is ^ more delicious than the pears. Take hard pears, „ remove rind and specks ; be sure they are sound at" the core; put into a fruit-kettle and cover with water; boil slowly one hour, then add a sufficient quantity of sugar
Cook this with the app: pantry check, scaling, and the assistant.