Pears in Sweet Pickle
From Luncheon, 1888
Best for winter use.
Presented as published in 1888. 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
94Calories
1 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein0.6 g
Carbohydrates25 g
Fiber5.1 g
Sugars16 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.7 mg
Potassium194 mg
Calcium22 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K7.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline8.4 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 5. The excerpt below is the record exactly as published.
Pears in Sweet Pickle. — When pears are cheap, families are warranted in putting them up for winter use. Pare the fruit as neatly as possi- ble, leaving the stems on. Boil them in hot water
Cook this with the app: pantry check, scaling, and the assistant.