Pear Relish
From Old-time recipes, 1947
Presented as published in 1947. 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
5397Calories
30 gProtein
1280 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories5397 kcal
Protein30 g
Carbohydrates1280 g
Fiber98 g
Sugars1078 g
Total Fat15 g
Saturated Fat1.8 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol0 mg
Sodium224110 mg
Potassium5103 mg
Calcium846 mg
Iron22 mg
Magnesium431 mg
Phosphorus951 mg
Zinc7.4 mg
Copper3.1 mg
Manganese8.5 mg
Vitamin D0 mcg
Vitamin C193 mg
Vitamin A23 mcg
Vitamin E4.9 mg
Vitamin K107 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)6.4 mg
Folate439 mcg
Choline228 mg
Caffeine0 mg
Water4839 g
As published
This recipe was extracted from Old-time recipes (1947) by Esther Wray, page 2. The excerpt below is the record exactly as published.
PEAR RELISH 1 gallon coarsely chopped hard pears. 1-2 gallon coarsely chopped onions. 14 green peppers chopped. Mix ingredients, add 2 cups of salt, let stand over night. In the morning drain and rinse with 4 waters, drain dry. Prepare following syrup: 2 qts. vinegar, 4 cups sugar, 2 tablespoons tumeric, 2 tablespoons of mustard seed
Cook this with the app: pantry check, scaling, and the assistant.