Pears in Pickle

Name: Pears in Pickle
Ingredients: For 91b. of fruit; olb. of sugar; one quart of vinegar; joz. of cinnamon; the rind of one lemon

From The "Queen" cookery books: Pickles and Preserves, 1902

Ensure pears are not overcrowded while boiling.

Presented as published in 1902. 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

3466Calories

16 gProtein

876 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories3466 kcal

Protein16 g

Carbohydrates876 g

Fiber138 g

Sugars640 g

Total Fat6.7 g

Saturated Fat0.9 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat3.9 g

Cholesterol0 mg

Sodium301 mg

Potassium4963 mg

Calcium561 mg

Iron8.5 mg

Magnesium317 mg

Phosphorus548 mg

Zinc4.5 mg

Copper3.5 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C305 mg

Vitamin A44 mcg

Vitamin E5.2 mg

Vitamin K180 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)7.1 mg

Folate300 mcg

Choline217 mg

Caffeine0 mg

Water4417 g

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.

Pears in pickle. — For 91b. of fruit allow olb. of sugar, one quart of vinegar, joz. of cinnamon, and tlie rind of one lemo

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