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Preserved Pears
From Original White House Cookbook, 1887
Serves 3
A nice way is to stick a clove in the blossom end of each pear.
Presented as published in 1887. 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
668Calories
1 gProtein
174 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein0.5 g
Carbohydrates174 g
Fiber4.7 g
Sugars166 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.4 mg
Potassium179 mg
Calcium17 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K6.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline7.7 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 274. The excerpt below is the record exactly as published.
PRESERVED PEARS. One pound of fruit, one pound of sugar; pare off the peeling thin. Make a nice syrup of nearly one cupful of water
Cook this with the app: pantry check, scaling, and the assistant.