Pickled Pears
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
9295Calories
0 gProtein
2273 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories9295 kcal
Protein0.3 g
Carbohydrates2273 g
Fiber2.6 g
Sugars2273 g
Total Fat7.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium81 mg
Potassium198 mg
Calcium202 mg
Iron2.1 mg
Magnesium41 mg
Phosphorus125 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K3.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.8 mcg
Choline4.2 mg
Caffeine0 mg
Water2788 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 30. The excerpt below is the record exactly as published.
PICKLED PEARS. One-half bushel pears, three quarts vinegar, five pounds sugar, cinnamon to taste
Cook this with the app: pantry check, scaling, and the assistant.