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Pickled Pears
From Cassell's dictionary of cookery, 1892
Serves 20
Sufficient for a gallon of pickle.
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
113Calories
2 gProtein
16 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories113 kcal
Protein1.9 g
Carbohydrates16 g
Fiber4.1 g
Sugars4.5 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium499 mg
Potassium255 mg
Calcium57 mg
Iron3.4 mg
Magnesium31 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A3.1 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline7.6 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1126. The excerpt below is the record exactly as published.
three quarts of good vinegar into a tin saucepan with a dessert-spoonful of salt, twelve onions, and two dozen large baking pears which have been well rubbed with a soft cloth, but not pared. Sim- mer gently until the pears are tender without being broken, then take them out, and when they are cold pare and core them, and divide each one into six or eight pieces. When the onions also are soft take them out, and rub them through a fine hail- sieve. Put into the vinegar a dessert- spoonful of peppercorns, a small tea-spoon- ful of cloves, a small tea-spoonful of allspice, six blades of mace, two ounces of whole ginger, three dessert-spoonfuls of turmeric, two cloves of garlic ; if liked, a dessert-spoonful of mus- tard seed and a dessert-spoonful of coriander seed may also be added. Let these ingredients boU for ten minutes, then stir in the mashed onion, and boil ten minutes longer. Put the pears into jars, and pour the seasoned vinegar over them. Divide the spices equally amongst the jars, and place them at the top of the pears. Tie the jars down with bladder, and store in a cool dry place. Time, about one hour and a haK to stew the pears. Probable cost, 28. 6d. Sufficient for a gallon of pickle. Pears
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