Spiced Pears
From Lillian Massey school recipes, 1913
In the morning drain the syrup from the pears, heat it gradually to boiling point, then pour over fruit and let it stand again 24 hours. Repeat this for four consecutive days.
Presented as published in 1913. 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
6992Calories
13 gProtein
1820 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories6992 kcal
Protein13 g
Carbohydrates1820 g
Fiber99 g
Sugars1630 g
Total Fat4.6 g
Saturated Fat0.7 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat3 g
Cholesterol0 mg
Sodium415 mg
Potassium5552 mg
Calcium1417 mg
Iron15 mg
Magnesium351 mg
Phosphorus440 mg
Zinc3.6 mg
Copper3.3 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C137 mg
Vitamin A32 mcg
Vitamin E3.8 mg
Vitamin K140 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.7 mg
Folate237 mcg
Choline197 mg
Caffeine0 mg
Water2697 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 8. The excerpt below is the record exactly as published.
SPICED PEARS. 7 lbs. pears. + OZ ginger root. Whole cloves. 3 lbs. brown sugar. 2 oz. stick cinnamon. 1 pt. vinegar.
Cook this with the app: pantry check, scaling, and the assistant.