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Pickled Pears
From Harper's cook book encyclopædia, 1902
Serves 13
Ready for use in two weeks or ten days.
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
567Calories
1 gProtein
143 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein1 g
Carbohydrates143 g
Fiber8.5 g
Sugars129 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium6 mg
Potassium304 mg
Calcium44 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A2.7 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate18 mcg
Choline13 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 273. The excerpt below is the record exactly as published.
7 lbs. of pears, pare and steam them until you can run a fork through them easily ; then put into a preserving-kettle with three pints of vinegar, 3 lbs. of sugar, half a cupful of spices — equal parts of cloves, cinnamon, and allspice — and boil until they are cooked through. Put them in a jar and boil the liquid down until thick ; pour over the fruit, and when used for the table serve some of the syrup with them. Another way : — To 10 lbs. of fruit allow 7 lbs. of sugar, two quarts of vinegar, two table-spoonfuls of ground cinnamon, one lemon, sliced very thin
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