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Pears with Rice
From Harper's cook book encyclopædia, 1902
Serves 6
Time to stew pears is one and a half hours or more.
Presented as published in 1902. 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
337Calories
8 gProtein
66 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories337 kcal
Protein7.7 g
Carbohydrates66 g
Fiber3.8 g
Sugars37 g
Total Fat5.6 g
Saturated Fat3.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium72 mg
Potassium407 mg
Calcium225 mg
Iron1.4 mg
Magnesium37 mg
Phosphorus210 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.6 mcg
Vitamin C4.7 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K4.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate73 mcg
Choline36 mg
Caffeine0 mg
Water475 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 197. The excerpt below is the record exactly as published.
Pears with Rice. — Wash 6 ozs. of rice in two or three waters, put it into a saucepan with a quart of milk, some white sugar, and let it simmer gently for an hour. Add essence of vanilla, 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, 4 ozs. of sugar, and a quarter of a stick of vanilla
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