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Spiced Pears
From The home cook book, 1905
Serves 5
Presented as published in 1905. 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
500Calories
1 gProtein
122 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein1 g
Carbohydrates122 g
Fiber9.2 g
Sugars106 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium8.6 mg
Potassium323 mg
Calcium55 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.9 mcg
Vitamin E0.4 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate19 mcg
Choline14 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 198. The excerpt below is the record exactly as published.
SPICED PEARS Take one teaspoon of whole cloves, one tablespoon of all- spice and one tablespoon of cinnamon. Crush them slightly, and boil one minute in a quart of vinegar and a pint of sugar mixed. Select a fine variety of pear, halve
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