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Pear Pickle
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
606Calories
1 gProtein
147 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein1.2 g
Carbohydrates147 g
Fiber10 g
Sugars129 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium529 mg
Calcium70 mg
Iron1.3 mg
Magnesium37 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A3.4 mcg
Vitamin E0.5 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline15 mg
Caffeine0 mg
Water460 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 119. The excerpt below is the record exactly as published.
PEAR PICKLE. Select small, sound ones, remove the blossom end, stick them with a fork, allow to each quart of pears one pint of cider vinegar and one cup of sugar, put in a teaspoonful allspice, cinnamon and cloves
Cook this with the app: pantry check, scaling, and the assistant.