Gingered Pears
From The Wilson cook book, 1941
Recipe by Mrs. GEO. WARREN.
Presented as published in 1941. 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
12844Calories
22 gProtein
3340 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories12844 kcal
Protein22 g
Carbohydrates3340 g
Fiber128 g
Sugars3084 g
Total Fat17 g
Saturated Fat1.4 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat4.1 g
Cholesterol0 mg
Sodium108 mg
Potassium5759 mg
Calcium501 mg
Iron12 mg
Magnesium394 mg
Phosphorus577 mg
Zinc4.9 mg
Copper3.8 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C379 mg
Vitamin A40 mcg
Vitamin E5.5 mg
Vitamin K160 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.9 mg
Folate323 mcg
Choline271 mg
Caffeine0 mg
Water3820 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 21. The excerpt below is the record exactly as published.
Gingered Pears Use pears not quite ripe. Peel, core and grind. To 8 lbs. of pears, allow 6 lbs. sugar, juice that drips from pears when grinding (or 1 cup water) and the juice of 4 lemons. Cut lemon rinds into thin strips and add them. Also add % lb. of ginger root
Cook this with the app: pantry check, scaling, and the assistant.