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Pear Ginger
From Cookery for every household, 1914
Serves 20
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
1224Calories
5 gProtein
311 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1224 kcal
Protein5.1 g
Carbohydrates311 g
Fiber15 g
Sugars266 g
Total Fat3.1 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium17 mg
Potassium919 mg
Calcium79 mg
Iron9.6 mg
Magnesium117 mg
Phosphorus109 mg
Zinc1.9 mg
Copper0.5 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3.6 mcg
Vitamin E0.3 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate25 mcg
Choline33 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 758. The excerpt below is the record exactly as published.
Pear Ginger 12 lbs. pears. 2 lbs. preserved ginger. 10 £ lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.