vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pear Butter
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
299Calories
3 gProtein
57 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein2.6 g
Carbohydrates57 g
Fiber15 g
Sugars30 g
Total Fat10 g
Saturated Fat6.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium352 mg
Calcium143 mg
Iron2.1 mg
Magnesium73 mg
Phosphorus81 mg
Zinc0.9 mg
Copper0.4 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C8 mg
Vitamin A4.1 mcg
Vitamin E0.8 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate32 mcg
Choline13 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 89. The excerpt below is the record exactly as published.
PEAR BUTTER. Wash pears and without peeling boil until soft and mushy. Rub through colander to remove cores, seeds and skins. Put pulp into kettle with half as much sugar, add cinnamon, nutmeg and cloves
Cook this with the app: pantry check, scaling, and the assistant.