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Canned Pears
From The economical cook book, 1905
Serves 1
Pears are best done in this manner.
Presented as published in 1905. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium4 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.3 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 135. The excerpt below is the record exactly as published.
Canned Pears. Pare them, cut them in half and take out the eores; lay them in the jars to look nicely, until nearly full ; mix in a basin a teacup of sugar and nearly a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.