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Preserved Pears
From Fruit recipes, 1907
Serves 3
Keep in a cool, dark, dry place.
Presented as published in 1907. 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
Sodium7.8 mg
Potassium180 mg
Calcium20 mg
Iron0.3 mg
Magnesium13 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
Water285 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 25. The excerpt below is the record exactly as published.
PRESERVED PEARS Select small pears and peel, leaving on the stems. To one pound of pears allow a pound of sugar, and to each four pounds of sugar allow one pint of water and one teaspoon- ful citric acid crysta
Cook this with the app: pantry check, scaling, and the assistant.