Ginger Pear

Name: Ginger Pear
Ingredients: 8 pounds pears (hard preferred); 1 quart cold water; 6 pounds sugar; 3 lemons; 1 pound preserved ginger

From The Central cook book, 1924

Mrs. W. P. Barwarp.

Presented as published in 1924. 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

14153Calories

57 gProtein

3615 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories14153 kcal

Protein57 g

Carbohydrates3615 g

Fiber185 g

Sugars3093 g

Total Fat34 g

Saturated Fat13 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat7.9 g

Omega-31 g

Cholesterol0 mg

Sodium230 mg

Potassium10665 mg

Calcium977 mg

Iron100 mg

Magnesium1266 mg

Phosphorus1245 mg

Zinc21 mg

Copper5.5 mg

Manganese153 mg

Vitamin D0 mcg

Vitamin C318 mg

Vitamin A48 mcg

Vitamin E4.8 mg

Vitamin K163 mcg

Vitamin B64.1 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.8 mg

Niacin (B3)50 mg

Folate346 mcg

Choline387 mg

Caffeine0 mg

Water4306 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 54. The excerpt below is the record exactly as published.

Ginger Pear 8 pounds pears (hard preferred). 1 quart cold water. 6 pounds sugar. 3 lemons. 1 pound preserved ginger

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