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Pickled Pears
From The art of German cooking and baking, 1922
Serves 4
Presented as published in 1922. 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
No method was recorded for this recipe.
Nutrition per serving
135Calories
1 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein0.8 g
Carbohydrates35 g
Fiber7 g
Sugars22 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.7 mg
Potassium275 mg
Calcium22 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.9 mg
Vitamin A2.3 mcg
Vitamin E0.3 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline12 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 163. The excerpt below is the record exactly as published.
PICKLED PEARS. 2 lbs. of pears % cup of wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.