Ginger Pear Conserve

Name: Ginger Pear Conserve
Ingredients: eight pounds pears cut into small cubes; six pounds sugar; half pound candied ginger root; half pound citron cut into small pieces; two lemons

From Trinity cook book, 1925

Presented as published in 1925. 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

12786Calories

19 gProtein

3321 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories12786 kcal

Protein19 g

Carbohydrates3321 g

Fiber123 g

Sugars3079 g

Total Fat16 g

Saturated Fat1.3 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat3.9 g

Cholesterol0 mg

Sodium97 mg

Potassium5481 mg

Calcium442 mg

Iron10 mg

Magnesium376 mg

Phosphorus545 mg

Zinc4.8 mg

Copper3.8 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C273 mg

Vitamin A38 mcg

Vitamin E5.2 mg

Vitamin K160 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)7.7 mg

Folate301 mcg

Choline261 mg

Caffeine0 mg

Water3406 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 59. The excerpt below is the record exactly as published.

GINGER PEAR CONSERVE Eight pounds pears cut into small cubes; six pounds sugar; half pound candied ginger root; half pound citron cut into small pieces, two lemons

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