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Canned Pears
From The new practical housekeeping, 1890
Serves 4
Quinces should be cooked fifteen minutes before adding to 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
32Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories32 kcal
Protein0.2 g
Carbohydrates8.6 g
Fiber1.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.2 mg
Potassium111 mg
Calcium6.2 mg
Iron0.4 mg
Magnesium4.5 mg
Phosphorus9.6 mg
Zinc0 mg
Copper0.1 mg
Vitamin C8.4 mg
Vitamin A1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 81. The excerpt below is the record exactly as published.
Canned Pears. — Prepare and can precisely like peaches in pre- ceding recipes except that they require longer cooking. When done they are easily pierced with a silver fork. Some add a half pint peeled and quartered quinces
Cook this with the app: pantry check, scaling, and the assistant.