Ginger Pears
From The Memorial Hall cook book, 1919
Recipe by Mrs. John S. Mason.
Presented as published in 1919. 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
12960Calories
19 gProtein
3312 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories12960 kcal
Protein19 g
Carbohydrates3312 g
Fiber121 g
Sugars3077 g
Total Fat13 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium70 mg
Potassium5077 mg
Calcium504 mg
Iron12 mg
Magnesium286 mg
Phosphorus520 mg
Zinc4.1 mg
Copper3.1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C319 mg
Vitamin A39 mcg
Vitamin E4.8 mg
Vitamin K156 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.8 mg
Folate360 mcg
Choline200 mg
Caffeine0 mg
Water3290 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 51. The excerpt below is the record exactly as published.
Ginger Pears Six lbs. sugar, % lb. green ginger root, 3 lemons (juice and rind), 8 lbs. green pears, cut in small pieces, 1 tumbler of water
Cook this with the app: pantry check, scaling, and the assistant.