Pear Chips
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
6354Calories
9 gProtein
1655 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories6354 kcal
Protein9.2 g
Carbohydrates1655 g
Fiber62 g
Sugars1540 g
Total Fat7.7 g
Saturated Fat0.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium68 mg
Potassium2535 mg
Calcium262 mg
Iron5.3 mg
Magnesium169 mg
Phosphorus259 mg
Zinc2.2 mg
Copper1.8 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C185 mg
Vitamin A20 mcg
Vitamin E2.6 mg
Vitamin K80 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.3 mg
Folate152 mcg
Choline111 mg
Caffeine0 mg
Water2670 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 73. The excerpt below is the record exactly as published.
Pear Chips—4 pounds pears, 3 pounds sugar, 2 lemons, 1 ounce ginger root, 1 quart water
Cook this with the app: pantry check, scaling, and the assistant.