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Preserved Pears
From The national course in home economics, 1917
Serves 2
Seckle pears are preferred for their size and flavor.
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
669Calories
0 gProtein
173 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein0.3 g
Carbohydrates173 g
Fiber1.7 g
Sugars170 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium56 mg
Calcium37 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus5.2 mg
Zinc0.1 mg
Copper0 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.4 mg
Vitamin K7.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline1.9 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 250. The excerpt below is the record exactly as published.
PRESERVED PEARS. If the seckle pear can be obtained select that on account of its size and flavor but if not to be had then any other pear will answer. Pare off the peeling with a thin knife so as not to waste the fruit. If a seckle leave it whole; if another variety, separate it in halves. Make a syrup of sugar and water, using three-fourths of a pound of sugar to every pound of fruit to be preserved and one cupful of water to a pound of sugar. Drop in the fruit and carefully cook. Just before taking from the stove drop in a few whole cloves, about two to every pear
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