Canned Pears
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Pears require less sugar than peaches.
Presented as published in 1895. 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
2005Calories
2 gProtein
521 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2005 kcal
Protein1.6 g
Carbohydrates521 g
Fiber14 g
Sugars497 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9.1 mg
Potassium535 mg
Calcium45 mg
Iron1 mg
Magnesium33 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 83. The excerpt below is the record exactly as published.
one pound of peaches. Pears. Pears should be pared and halved and cored, not only taking out the seeds, but all the core to the stem; keep them covered, rinse in cold water, drain, make the syrup, skim and strain if necessary, they require much less sugar than peaches, and require to be cooked twice as long or more, till they can be pierced easily, with fork. Some like sliced lemon in them. A little green ginger root added to the syrup gives a very pleasant flavor, as pears are quite tasteless. Plums. To can plums allow one-half pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.