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Pear Pie
From The table, 1889
Serves 2
Serve cold.
Presented as published in 1889. 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
448Calories
2 gProtein
118 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories448 kcal
Protein1.8 g
Carbohydrates118 g
Fiber15 g
Sugars90 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium5.8 mg
Potassium575 mg
Calcium45 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A5 mcg
Vitamin E0.6 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate35 mcg
Choline25 mg
Caffeine0 mg
Water416 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 261. The excerpt below is the record exactly as published.
Pear Pie. — Peel and slice six medium-sized, fine, sound, pears; put them into a vessel with three ounces of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.