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Pickled Pears
From Fruit recipes, 1907
Serves 11
Sugar can be omitted for tartness.
Presented as published in 1907. 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
619Calories
1 gProtein
161 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein0.9 g
Carbohydrates161 g
Fiber7.9 g
Sugars148 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium4.3 mg
Potassium294 mg
Calcium27 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.5 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
Folate17 mcg
Choline13 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 26. The excerpt below is the record exactly as published.
PICKLED PEARS To each six pounds of pears allow a pint of cider- or wine- vinegar, three pounds of sugar, and a teaspoon each of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.