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Seckel Pear Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
482Calories
2 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories482 kcal
Protein2.2 g
Carbohydrates128 g
Fiber15 g
Sugars99 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium21 mg
Potassium668 mg
Calcium99 mg
Iron1.5 mg
Magnesium41 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A5 mcg
Vitamin E0.6 mg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate38 mcg
Choline27 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 9. The excerpt below is the record exactly as published.
e 2 C. brown sugar 1 T. mustard Directions: — Chop tomatoes, mix salt with them, let stand over night. In morning pour off water. Chop onion and celery. Mix all together. Pour on vinegar and cook till soft. CANNED QUINCES AND PEARS. 4 lbs. quinces 2 lbs. pears (Seckel) 2 lbs. sugar 1 qt. water LABORATORY COOK BOOK. 21 Directions: — Pare and quarter quinces, pare pears, and leave whole. Simmer from 2 to 3 hours in covered <lish in oven. Bottle hot. SECKEL PEAK SAUCE. Pare pears and put in saucepan. Cover with boiling water. Add to each quart of pears y2 C. brown sugar. Put in oven, cook until soft, i lien add sliced lemon
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