Pears, to Stew

Name: Pears, to Stew
Ingredients: twelve good-sized hard pears; half a pound of loaf sugar; six cloves; half a pint of water

From Tempting dishes for small incomes, 1891

Add lemon peel for flavor.

Presented as published in 1891. 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

2084Calories

9 gProtein

546 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories2084 kcal

Protein8.9 g

Carbohydrates546 g

Fiber72 g

Sugars420 g

Total Fat7.4 g

Saturated Fat1.6 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat2.9 g

Omega-30.2 g

Cholesterol0 mg

Sodium112 mg

Potassium2610 mg

Calcium377 mg

Iron7.2 mg

Magnesium219 mg

Phosphorus269 mg

Zinc2.7 mg

Copper1.8 mg

Manganese19 mg

Vitamin D0 mcg

Vitamin C85 mg

Vitamin A22 mcg

Vitamin E5 mg

Vitamin K130 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.7 mg

Folate146 mcg

Choline112 mg

Caffeine0 mg

Water1903 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.

Pears, to Stew. Take twelve good-sized hard pears, peel and cut them in halves, leaving the stalk on one half. Remove the cores and then place them in a jar with half a pound of loaf sugar, six cloves and half a pint of water

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