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Pears, Baked (another way)
From Cassell's dictionary of cookery, 1892
Serves 9
Time: 6 hours to bake. Serves 8-10.
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
135Calories
1 gProtein
36 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein1 g
Carbohydrates36 g
Fiber8.5 g
Sugars22 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium3.6 mg
Potassium286 mg
Calcium46 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A2.8 mcg
Vitamin E0.3 mg
Vitamin K9.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate18 mcg
Choline12 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 9 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 (another way). — Pare vcr}'^ smoothly a dozen large baking pears. Cut them into halves, take out the cores, and put them side by side into a well-brightened block- tin sajicepan with a closely-fitting cover. Pour over them as much cold water as will cover them, add the thin rind of a small lemon, a table-spoonful of strained lemon-juice, an inch of stick cinnamon, and fifteen grains of allspice
Cook this with the app: pantry check, scaling, and the assistant.