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Pickled Sweet Pears
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
810Calories
0 gProtein
204 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein0.4 g
Carbohydrates204 g
Fiber2.5 g
Sugars199 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium29 mg
Potassium168 mg
Calcium58 mg
Iron1.2 mg
Magnesium26 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline2.8 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 267. The excerpt below is the record exactly as published.
PICKLED SWEET PEARS. Boil together for ten minutes one pint of cider vinegar, one and three-fourths pounds of granulated sugar. Tie in a small piece of cloth one-half dozen whole cloves, one dozen whole allspice and a few pieces of cinnamon. Put with the vinegar and boil. Select seckel pears
Cook this with the app: pantry check, scaling, and the assistant.