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Pickled Sweet Pears
From The bride's cook book, 1915
Serves 4
Seal if for keeping.
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
704Calories
1 gProtein
177 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories704 kcal
Protein0.5 g
Carbohydrates177 g
Fiber2.9 g
Sugars170 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium30 mg
Potassium183 mg
Calcium67 mg
Iron1.3 mg
Magnesium28 mg
Phosphorus19 mg
Zinc0.3 mg
Copper0.1 mg
Manganese4.9 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A1 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.4 mcg
Choline2.8 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 81. The excerpt below is the record exactly as published.
PICKLED SWEET PEARS 1 Pint Cider Vinegar 114 Pounds Granulated Sugar Vz Dozen Whole Cloves 1 Dozen Allspice Few Pieces Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.