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Pears, Baked
From Cassell's dictionary of cookery, 1892
Serves 4
Excellent with sugar. Serves 3-4.
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
141Calories
1 gProtein
38 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein0.9 g
Carbohydrates38 g
Fiber7.7 g
Sugars24 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.5 mg
Potassium287 mg
Calcium22 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.5 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline13 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1124. The excerpt below is the record exactly as published.
Pears, Baked. — Rub half a dozen large hard pears
Cook this with the app: pantry check, scaling, and the assistant.