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Pickled Pears
From The Cook County cook book, 1912
Serves 17
Recipe by Mrs. E. L. Mathews, Chicago Heights, 111.
Presented as published in 1912. 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
606Calories
1 gProtein
159 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein1.4 g
Carbohydrates159 g
Fiber12 g
Sugars138 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium7.1 mg
Potassium405 mg
Calcium70 mg
Iron1 mg
Magnesium27 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A3.8 mcg
Vitamin E0.5 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate23 mcg
Choline17 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 350. The excerpt below is the record exactly as published.
PICKLED PEARS.— Boil 4 lbs. sugar and 1 qt. vinegar; skim, then add 12 lbs. pears and yi oz. whole cloves, 5^ oz. stick cinnamon, peel of lemon
Cook this with the app: pantry check, scaling, and the assistant.