Pear Conserve

Name: Pear Conserve
Ingredients: Peel and cut into cubes, five pounds of pears; add five pounds of sugar; one pound of seeded raisins; one half pound of walnuts cut fine; the juice and rind of two lemons; juice and rind of three oranges

From Principles of cooking, 1914

Presented as published in 1914. 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

13334Calories

60 gProtein

3067 gCarbs

172 gFat

Full nutrition (33 nutrients)

Calories13334 kcal

Protein60 g

Carbohydrates3067 g

Fiber132 g

Sugars2540 g

Total Fat172 g

Saturated Fat15 g

Monounsaturated Fat24 g

Polyunsaturated Fat115 g

Cholesterol0 mg

Sodium176 mg

Potassium8633 mg

Calcium822 mg

Iron24 mg

Magnesium694 mg

Phosphorus1548 mg

Zinc10 mg

Copper6.4 mg

Manganese9.4 mg

Vitamin D0 mcg

Vitamin C515 mg

Vitamin A84 mcg

Vitamin E4 mg

Vitamin K104 mcg

Vitamin B63.5 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.7 mg

Niacin (B3)13 mg

Folate356 mcg

Choline171 mg

Caffeine0 mg

Water2635 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 27. The excerpt below is the record exactly as published.

Pear Conserve. — Peel and cut into cubes, five pounds of pears, add five pounds of sugar. Let stand over night. Drain off the sirup and boil it until thick, then add the pears, one pound of seeded raisins, one half pound of walnuts cut fine, the juice and rind of two lemons, juice and rind of three oranges

Cook this with the app: pantry check, scaling, and the assistant.