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Pickled Pears
From The household (of the Detroit free press), 1886
Serves 14
Presented as published in 1886. 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
577Calories
1 gProtein
148 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein1.5 g
Carbohydrates148 g
Fiber12 g
Sugars126 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium38 mg
Potassium536 mg
Calcium147 mg
Iron1.7 mg
Magnesium39 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A3.7 mcg
Vitamin E0.6 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate24 mcg
Choline20 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 480. The excerpt below is the record exactly as published.
PICKLED PEARS. Ten pounds of pears, three pounds of light brown sugar, one quart of vinegar, one ounce of cinnamon, one ounce of cloves (ground)
Cook this with the app: pantry check, scaling, and the assistant.