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Pickled Pears
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
460Calories
2 gProtein
118 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein1.5 g
Carbohydrates118 g
Fiber13 g
Sugars95 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium9.9 mg
Potassium476 mg
Calcium57 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A4.2 mcg
Vitamin E0.6 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate28 mcg
Choline21 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 178. The excerpt below is the record exactly as published.
Pickled Pears To seven pounds of pears, take one pint of vinegar, one pint of water, one tablespoon whole cloves, one tablespoon stick cinnamon, one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.