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Preserved Pears
From The Hotel St. Francis cook book, 1919
Serves 3
The rind of one lemon to every five pounds of fruit may be used instead of the cloves, if desired, or both may be used.
Presented as published in 1919. 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
683Calories
1 gProtein
178 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein1 g
Carbohydrates178 g
Fiber6.2 g
Sugars166 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium198 mg
Calcium33 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A2 mcg
Vitamin E0.2 mg
Vitamin K8.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline2.3 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 70. The excerpt below is the record exactly as published.
Preserved pears. Peel, halve, and remove the cores from Bartlett or Seckle pears. Allow one pound of sugar to each pound of fruit. Put the sugar on to melt, with a few spoonfuls of water. Stick a clove in each piece of fruit, and boil in the sugar until thoroughly done. Put the fruit in glass jars, cover with the syrup, and seal. The rind of one lemon to every five pounds of fruit
Cook this with the app: pantry check, scaling, and the assistant.