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Preserved Pears
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Recipe by Mrs. Tunnard. Pears will keep two years.
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
752Calories
1 gProtein
195 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories752 kcal
Protein0.6 g
Carbohydrates195 g
Fiber5.3 g
Sugars186 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.8 mg
Potassium201 mg
Calcium19 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K7.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline8.7 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 82. The excerpt below is the record exactly as published.
Preserved Pears. Peel and quarter the pears, taking out the cores, then take equal weight of sugar to fruit, and to every 3lbs. of pears add ipt. of spring water; add cloves or sliced lemon, whichever is preferred
Cook this with the app: pantry check, scaling, and the assistant.