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Pear Preserves
From The new Kentucky home cook book, 1884
Serves 2
Miss Florence Williams.
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
784Calories
1 gProtein
204 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories784 kcal
Protein0.8 g
Carbohydrates204 g
Fiber7 g
Sugars192 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4 mg
Potassium266 mg
Calcium22 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.8 mg
Vitamin A2.3 mcg
Vitamin E0.3 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline12 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 101. The excerpt below is the record exactly as published.
PEAR PRESERVES. Peel, cut in halves, core, -and weigh the pears. If hard, boil them in water until tender, and use the water for the sirup. Allow three-fourths of a pound of sugar to one of fruit
Cook this with the app: pantry check, scaling, and the assistant.