vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pear Pickles
From The new practical housekeeping, 1890
Serves 10
Better to can only one or two quarts at a time.
Presented as published in 1890. 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
750Calories
1 gProtein
192 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories750 kcal
Protein1.1 g
Carbohydrates192 g
Fiber8.3 g
Sugars178 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium32 mg
Potassium227 mg
Calcium72 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0.2 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A2.5 mcg
Vitamin E0.6 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline2.4 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 441. The excerpt below is the record exactly as published.
Pear Pickles* — Make a syrup of one pint vinegar and four pints sugar ; cook five or ten nnnutes, dimming if necessary ; add ten or twelve Bartlett pears, peeled and whole, and three or rfbur pieces cinnamon and a dozen cloves
Cook this with the app: pantry check, scaling, and the assistant.