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Pear Sweet Pickles
From The new Kentucky home cook book, 1884
Serves 12
Recipe by Miss Mary McCollough.
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
613Calories
1 gProtein
157 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein1.1 g
Carbohydrates157 g
Fiber9.9 g
Sugars139 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium390 mg
Calcium62 mg
Iron1 mg
Magnesium27 mg
Phosphorus41 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A3.1 mcg
Vitamin E0.5 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate19 mcg
Choline14 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 57. The excerpt below is the record exactly as published.
PEAR SWEET PICKLES. Peel and cut the pears in halves, or quarter if very large, and if small leave them whole. To seven pounds of fruit make a sirup of one quart of pure cider vinegar, three pounds of sugar, one ounce of cinnamon bark, and half an ounce of cloves
Cook this with the app: pantry check, scaling, and the assistant.