Pear Honey
From The junior cook book, 1920
Presented as published in 1920. 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
1527Calories
5 gProtein
401 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1527 kcal
Protein4.8 g
Carbohydrates401 g
Fiber41 g
Sugars329 g
Total Fat2.5 g
Saturated Fat0.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium15 mg
Potassium1535 mg
Calcium121 mg
Iron2.5 mg
Magnesium93 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 The junior cook book (1920) by Clara Ingram Judson, page 20. The excerpt below is the record exactly as published.
PEAR HONEY Peel eight large *' winter" pears. These are hard, green and brown pears that come late in the year and that are inferior for eating. Cut in quarters, remove cores and put thru a coarse grinder. Be sure to catch all the juice that may run from the grinder while the pears are being ground. Mix pear and juice, and measure. Measure out an equal amount of sugar
Cook this with the app: pantry check, scaling, and the assistant.