vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Pears
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
190Calories
1 gProtein
50 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories190 kcal
Protein0.6 g
Carbohydrates50 g
Fiber5.1 g
Sugars41 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.9 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
Water139 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 169. The excerpt below is the record exactly as published.
Canned Pears Prepare and can precisely like peaches in preceding recipe, except that pears require longer cooking. When done they are easily pierced with a silver fork. Preserving and Canning 325 Apple Ginger (For Dessert) Two pounds of any kind of hard apples, two pounds of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.