Pear Chips
From Blue Ribbon and Pure Gold 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
6296Calories
7 gProtein
1636 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories6296 kcal
Protein7 g
Carbohydrates1636 g
Fiber57 g
Sugars1535 g
Total Fat7.1 g
Saturated Fat0.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium64 mg
Potassium2259 mg
Calcium210 mg
Iron4.1 mg
Magnesium153 mg
Phosphorus227 mg
Zinc2 mg
Copper1.7 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A18 mcg
Vitamin E2.3 mg
Vitamin K80 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.1 mg
Folate130 mcg
Choline101 mg
Caffeine0 mg
Water2492 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 75. The excerpt below is the record exactly as published.
Pear Chips—4 pounds pears, 3 pounds sugar, 2 lemons, 1 ounce ginger root, | quart water
Cook this with the app: pantry check, scaling, and the assistant.