Pears—Roumanian

Name: Pears—Roumanian
Ingredients: six large pears; a roll, sliced thin; a pinch of cloves; a piece of ginger root; a quart of water; a wine glass of sherry; enough sugar to sweeten

From Pan-Pacific cook book, 1915

Roumanian recipe.

Presented as published in 1915. 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

1085Calories

10 gProtein

208 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1085 kcal

Protein9.7 g

Carbohydrates208 g

Fiber32 g

Sugars102 g

Total Fat3.5 g

Saturated Fat0.7 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium346 mg

Potassium1445 mg

Calcium263 mg

Iron4.4 mg

Magnesium116 mg

Phosphorus208 mg

Zinc1.7 mg

Copper1.1 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C43 mg

Vitamin A9.9 mcg

Vitamin E1.2 mg

Vitamin K44 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5 mg

Folate69 mcg

Choline50 mg

Caffeine0 mg

Water1970 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 78. The excerpt below is the record exactly as published.

PEARS— ROUMANIAN Peel, slice and core six large pears. Add a roll, sliced thin, toasted and powdered ; a pinch of cloves, a piece of ginger root, and a quart of water. Cover and simmer until soft enough to be rubbed through a sieve. Add the juice and zest of a lemon, a wine glass of sherry and enough sugar to sweeten

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