Brandy Pears
From The way to the heart, 1905
Pears should be peeled instead of blanched.
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
259Calories
2 gProtein
69 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories259 kcal
Protein1.6 g
Carbohydrates69 g
Fiber14 g
Sugars44 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium4.5 mg
Potassium526 mg
Calcium41 mg
Iron0.8 mg
Magnesium32 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.5 mcg
Vitamin E0.5 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate32 mcg
Choline23 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 17. The excerpt below is the record exactly as published.
Brandy Pears. Make the same as you would peaches, using a little more brandy when the syrup is measured
Cook this with the app: pantry check, scaling, and the assistant.