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Pears with Rice
From Cassell's dictionary of cookery, 1892
Serves 5
Time to stew pears: 1.5 hours or more.
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
163Calories
0 gProtein
43 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein0.5 g
Carbohydrates43 g
Fiber4.1 g
Sugars36 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium157 mg
Calcium21 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K5.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate9.2 mcg
Choline6.7 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1128. The excerpt below is the record exactly as published.
Pears with Rice.— Wash six ounces of best Carolina rice in two or three waters, put it into a saucepan with a quarter of a pound of sugar and a quarter of a stick of vanilla, and let it .simmer gently for an hour. _ Turn it upon a hot dish, and lay upon it four or five good baking pears which have been cored, halved, and stewed until quite tender with three pints of water
Cook this with the app: pantry check, scaling, and the assistant.