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Pickled Pears
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 8
For one gallon of pears.
Presented as published in 1901. 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
809Calories
0 gProtein
204 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories809 kcal
Protein0.2 g
Carbohydrates204 g
Fiber2.5 g
Sugars201 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.7 mg
Potassium40 mg
Calcium56 mg
Iron0.6 mg
Magnesium8.5 mg
Phosphorus8.9 mg
Zinc0.1 mg
Copper0 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.7 mcg
Vitamin E0.2 mg
Vitamin K3.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline1.1 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 69. The excerpt below is the record exactly as published.
Pickled Pears. — One quart of vinegar, two quarts sugar ; boil together ; pour over pears ; let stand over night. In the morn- ing pour hot boiling sj^rup on pears ; let cook until tender ; put fruit in cans ; add one- half ounce of cloves, one ounce stick cinna- mo
Cook this with the app: pantry check, scaling, and the assistant.