vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Pears
From The Hotel St. Francis cook book, 1919
Serves 17
Presented as published in 1919. 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
669Calories
1 gProtein
174 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein1.1 g
Carbohydrates174 g
Fiber8.6 g
Sugars159 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium4.3 mg
Potassium327 mg
Calcium29 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A2.8 mcg
Vitamin E0.3 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate19 mcg
Choline14 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 150. The excerpt below is the record exactly as published.
Canned pears. Peel, halve and core ten pounds of pears. Put in a vessel with five pounds of granulated sugar, one sliced lemon, one teaspoonful of ground cinnamon, a little grated nutmeg, and a small piece of ginger root
Cook this with the app: pantry check, scaling, and the assistant.