vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Pears
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
129Calories
1 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories129 kcal
Protein0.8 g
Carbohydrates34 g
Fiber7 g
Sugars22 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.3 mg
Potassium263 mg
Calcium20 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.8 mg
Vitamin A2.3 mcg
Vitamin E0.3 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline12 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 32. The excerpt below is the record exactly as published.
Canned Pears Pare the fruit with a silver knife, cut in quarters or halves and remove the cores.
Cook this with the app: pantry check, scaling, and the assistant.