Pears in Claret or Burgundy

Name: Pears in Claret or Burgundy
Ingredients: 6 peeled pears; few gratings nutmeg; whole cloves; 2 cups wine; 1 cup sugar; or 2/4 to 3/4 cup honey

From A lady of good taste, 1954

Presented as published in 1954. 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

2252Calories

5 gProtein

505 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories2252 kcal

Protein4.7 g

Carbohydrates505 g

Fiber33 g

Sugars439 g

Total Fat2.7 g

Saturated Fat0.4 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol0 mg

Sodium56 mg

Potassium1755 mg

Calcium170 mg

Iron4.9 mg

Magnesium138 mg

Phosphorus224 mg

Zinc2.1 mg

Copper0.9 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C43 mg

Vitamin A10 mcg

Vitamin E1.6 mg

Vitamin K51 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.7 mg

Folate79 mcg

Choline79 mg

Caffeine0 mg

Water1267 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 33. The excerpt below is the record exactly as published.

Pears in Claret or Burgundy 6 peeled pears few gratings nutmeg whole cloves 2 cups wine 3 sticks cinnamon 1 cup sugar or 24 to 34 cup honey

Cook this with the app: pantry check, scaling, and the assistant.