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Pear Chips
From The Rural cook book, 1907
Serves 11
Presented as published in 1907. 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
732Calories
1 gProtein
190 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories732 kcal
Protein0.7 g
Carbohydrates190 g
Fiber5.2 g
Sugars181 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.8 mg
Potassium208 mg
Calcium18 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline9.3 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 101. The excerpt below is the record exactly as published.
Pear Chips. — Four pounds of Duchess or other hard pears sliced thin, four pounds of sugar, the juice of three lemons and grated rind of one, one ounce of dry or g^een ginger root
Cook this with the app: pantry check, scaling, and the assistant.