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Pear and Blueberry Preserves
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
Use hard pears not suitable for canning.
Presented as published in 1911. 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
503Calories
2 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories503 kcal
Protein2.4 g
Carbohydrates125 g
Fiber2.9 g
Sugars104 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.6 mg
Potassium366 mg
Calcium44 mg
Iron1.2 mg
Magnesium25 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K4.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.5 mcg
Choline4.8 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 77. The excerpt below is the record exactly as published.
PEAR AND BLUEBERRY PRESERVES— Pick over and wash two quarts of blueberries, add water to nearly cover and stew them half hour. Mash them well, when all are broken turn into a bowl covered with cheese cloth. Drain well and when cool squeeze out all the juice. Put the blueberry juice on to boil, add one pint of sugar to each pint of juice and remove all scum. Allow one quart of sliced pears
Cook this with the app: pantry check, scaling, and the assistant.