Juice of Pears
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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
776Calories
5 gProtein
207 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories776 kcal
Protein4.9 g
Carbohydrates207 g
Fiber42 g
Sugars133 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium28 mg
Potassium1583 mg
Calcium137 mg
Iron2.4 mg
Magnesium100 mg
Phosphorus163 mg
Zinc1.4 mg
Copper1.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A14 mcg
Vitamin E1.6 mg
Vitamin K60 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate95 mcg
Choline69 mg
Caffeine0 mg
Water1616 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.
Juice of Pears. Take some ripe and sound pears, wipe them with a damp cloth, cut them into thin slices and put them into a preserving-pan with one pint of water to every three pounds of fruit, and boil gently until they are soft enough to be rubbed through a 44 TEMPTING DISHES . hair sieve. Weigh the juice and allow equal weight of powdered sugar
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