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Pear Preserves
From The Blue grass cook book, 1904
Serves 20
Presented as published in 1904. 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
808Calories
1 gProtein
210 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories808 kcal
Protein0.9 g
Carbohydrates210 g
Fiber6.2 g
Sugars199 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.1 mg
Potassium242 mg
Calcium23 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A2 mcg
Vitamin E0.2 mg
Vitamin K8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline10 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 81. The excerpt below is the record exactly as published.
PEAR PRESERVES V. C. G. 8 pounds of pears, nearly ripe, 8 pounds of sugar, 4 lemons, peel very fine, and squeeze the juice, ^ pound of green ginger, 1 tumbler of water
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