Pear Ginger
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
752Calories
5 gProtein
201 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories752 kcal
Protein4.8 g
Carbohydrates201 g
Fiber41 g
Sugars129 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium13 mg
Potassium1531 mg
Calcium119 mg
Iron2.4 mg
Magnesium92 mg
Phosphorus158 mg
Zinc1.3 mg
Copper1.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A13 mcg
Vitamin E1.6 mg
Vitamin K58 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate92 mcg
Choline67 mg
Caffeine0 mg
Water1109 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 26. The excerpt below is the record exactly as published.
Pear Ginger 8 Ib. pears 4 Ib. sugar 25 cent jar preserved ginger cut fine
Cook this with the app: pantry check, scaling, and the assistant.