vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pears with Ginger
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Presented as published in 1907. 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
204Calories
1 gProtein
54 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein1.3 g
Carbohydrates54 g
Fiber10 g
Sugars35 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium4.5 mg
Potassium406 mg
Calcium32 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A3.3 mcg
Vitamin E0.4 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate27 mcg
Choline18 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 124. The excerpt below is the record exactly as published.
PEARS WITH GINGER. Peel a dozen large pears which are not quite ripe and cut into long thin strips. Add two-thirds as much sugar as you have fruit, the juice of a lemon, two-thirds cup of water and a dessert spoonful of ginger
Cook this with the app: pantry check, scaling, and the assistant.