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Pear Marmalade
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
695Calories
2 gProtein
182 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories695 kcal
Protein1.6 g
Carbohydrates182 g
Fiber14 g
Sugars157 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium5.7 mg
Potassium528 mg
Calcium42 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.5 mcg
Vitamin E0.5 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate32 mcg
Choline23 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 105. The excerpt below is the record exactly as published.
PEAR MARMALADE. Take ripe pears. After peeling and coring weigh, and boil in a little water until tender. Mash them to a pulp and add one-fourth of a pound of sugar to each pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.