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Pears, Stewed
From Cassell's dictionary of cookery, 1892
Serves 4
Serve with Devonshire cream or custard. Time to stew: 2.5 to 3 hours.
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
427Calories
2 gProtein
99 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein1.7 g
Carbohydrates99 g
Fiber13 g
Sugars75 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium30 mg
Potassium542 mg
Calcium85 mg
Iron1.8 mg
Magnesium51 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0.3 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A3.9 mcg
Vitamin E1.1 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate26 mcg
Choline23 mg
Caffeine0 mg
Water422 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 1127. The excerpt below is the record exactly as published.
Pears, Stewed. — Pare, core, and halve eight or ten good-sized pears, leaving on the stalks or not, according to taste ; put them into a tinned saucepan, with six ounces of loaf sugar, six clcves, six whole allspice, three-quarters of a pint of water, and a glassful of port
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