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Ginger Pears
From The national course in home economics, 1917
Serves 18
Recipe by R. Mattison.
Presented as published in 1917. 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
708Calories
1 gProtein
184 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein1 g
Carbohydrates184 g
Fiber6.8 g
Sugars171 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium5.2 mg
Potassium283 mg
Calcium25 mg
Iron1.1 mg
Magnesium22 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A2.1 mcg
Vitamin E0.2 mg
Vitamin K8.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline12 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 252. The excerpt below is the record exactly as published.
GINGER PEARS. Six pounds of sugar, eight pounds of pears pared, one pint of water one-eighth of a pound of preserved ginger, grated peels of two lemons with the juice of one
Cook this with the app: pantry check, scaling, and the assistant.