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Pear Jam

Name: Pear Jam
Yield: 8 servings
Ingredients: 5 lbs. of pears; 2 lbs. of sugar; 1 qt. of water; 1 tsp. of cinnamon

From The art of German cooking and baking, 1922

Serves 8

Presented as published in 1922. 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

599Calories

1 gProtein

156 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories599 kcal

Protein1 g

Carbohydrates156 g

Fiber9 g

Sugars141 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium4.1 mg

Potassium333 mg

Calcium30 mg

Iron0.6 mg

Magnesium20 mg

Phosphorus34 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A2.9 mcg

Vitamin E0.3 mg

Vitamin K13 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate20 mcg

Choline14 mg

Caffeine0 mg

Water241 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 167. The excerpt below is the record exactly as published.

PEAR JAM. 5 lbs. of pears 2 lbs. of sugar 1 qt. of water 1 tsp. of cinnamon

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