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Pear Preserves
From Buckeye cookery, 1892
Serves 2
Recipe attributed to Miss Florence Williams.
Presented as published in 1892. 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 Buckeye cookery (1892), page 138. The excerpt below is the record exactly as published.
PEAR PRESERVES. Poe Pare, cut in halves, core and weigh (if hard, boil in water until es, tender, and use the water for the syrup), allow three-quarters pound sugar for each pound fruit, boil a few moments, skim, and cool; when luke-warm add pears, and boil gently until syrup has penetrated them and they look clear; some of the pieces will cook ’ before the rest, and must be removed; when done, take out, boil Opes down syrup a little and pour over them; a few cloves stuck here Woo. and there in the pea
Cook this with the app: pantry check, scaling, and the assistant.