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Chipped Pears

Name: Chipped Pears
Yield: 18 servings
Ingredients: 8 lbs. of the fruit; 6 lbs. of sugar; the juice of 3 lemons; 2 cups of water; 2 tablespoons of ginger

From The household cook book, 1902

Serves 18

Presented as published in 1902. 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

703Calories

1 gProtein

183 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories703 kcal

Protein0.9 g

Carbohydrates183 g

Fiber6.7 g

Sugars171 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium4.8 mg

Potassium264 mg

Calcium25 mg

Iron0.5 mg

Magnesium17 mg

Phosphorus27 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A2.2 mcg

Vitamin E0.3 mg

Vitamin K8.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate16 mcg

Choline11 mg

Caffeine0 mg

Water211 g

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 357. The excerpt below is the record exactly as published.

CHIPPED PEARS.-^Take pears not quite ripe; pare and core them, and cut into long, thin strips; to 8 lbs. of the fruit add 6 lbs. COOKED FRUITS 483 of sugar, the juice of 3 lemons and the rind cut into strips, 2 cups of water and 2 tablespoons of ginger

Cook this with the app: pantry check, scaling, and the assistant.