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Pear Preserves
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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 Annie Dennis cook book (1905) by Annie E. Dennis, page 16. The excerpt below is the record exactly as published.
Pear Preserves Gather the pears when they are full grown, but not too ripe. If small, peel and core them, leaving the stem on. If large, peel and cut in quarters. Place in kettle, cover with water, and boil until they can be pierced wjth a straw. Drain well, pack in jars, with three-quarters of a pound of sugar to each pound of pears
Cook this with the app: pantry check, scaling, and the assistant.