Ginger Pears
From Principles of food preparation, 1914
Adding lemon rind improves flavor. Repeat dish adding sugar after pears are cooked.
Presented as published in 1914. 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
121Calories
1 gProtein
31 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein1.3 g
Carbohydrates31 g
Fiber6.2 g
Sugars16 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium3.8 mg
Potassium297 mg
Calcium24 mg
Iron1.9 mg
Magnesium29 mg
Phosphorus33 mg
Zinc0.5 mg
Copper0.2 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A1.8 mcg
Vitamin E0.2 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate13 mcg
Choline12 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 14. The excerpt below is the record exactly as published.
Ginger Pears Ingredients. Pears, sugar, water, ground ginger. Proportions. Equal quantities (by weight) of pears, sugar, and water. The pears should be weighed after being cored and pared. A pint of water is estimated to weigh a pound; a pound of granulated sugar measures practically a pint. Allow a tablespoonful of ground ginger
Cook this with the app: pantry check, scaling, and the assistant.