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Pears Stewed in Vinegar (for Dessert)
From Cassell's dictionary of cookery, 1892
Serves 4
Check syrup after a week; reboil if necessary.
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
522Calories
2 gProtein
130 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein1.8 g
Carbohydrates130 g
Fiber13 g
Sugars107 g
Total Fat2.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium47 mg
Potassium426 mg
Calcium136 mg
Iron2.4 mg
Magnesium57 mg
Phosphorus48 mg
Zinc0.6 mg
Copper0.3 mg
Manganese9.4 mg
Vitamin D0 mcg
Vitamin C9.8 mg
Vitamin A3.7 mcg
Vitamin E1.6 mg
Vitamin K32 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate20 mcg
Choline17 mg
Caffeine0 mg
Water305 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 in Vinegar (for Dessert). —Pare smoothly two pounds of small winter pears, cut them in halves, and take out the cores. Boil a pint of vinegar, twelve cloves, twelve ounces of sugar, and a stick of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.