Spiced Pears

Name: Spiced Pears
Ingredients: 8 lbs. pears; Whole cloves; 3 tb. stick cinnamon (broken); 1 tb. ginger root; 2 tb. allspice berries; 1 pt. vinegar; }4 c. water; 3 lbs. brown sugar; Rind of ^ lemon

From Canadian cook book, 1924

Crab apples, sweet apples and peaches may be pickled in the same way. Peaches should not be peeled. Spiced fruit is better if allowed to stand at least one month before using.

Presented as published in 1924. 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

7429Calories

17 gProtein

1918 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories7429 kcal

Protein17 g

Carbohydrates1918 g

Fiber129 g

Sugars1675 g

Total Fat6.6 g

Saturated Fat1.2 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat3.8 g

Omega-30 g

Cholesterol0 mg

Sodium443 mg

Potassium6311 mg

Calcium1826 mg

Iron19 mg

Magnesium419 mg

Phosphorus543 mg

Zinc4.7 mg

Copper3.8 mg

Manganese7.6 mg

Vitamin D0 mcg

Vitamin C163 mg

Vitamin A44 mcg

Vitamin E5 mg

Vitamin K167 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)8.1 mg

Folate275 mcg

Choline221 mg

Caffeine0 mg

Water3589 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 57. The excerpt below is the record exactly as published.

SPICED PEARS. 8 lbs. pears. Whole cloves. 3 tb. stick cinnamon (broken). 1 tb. ginger root. 2 tb. allspice berries. 1 pt. vinegar. }4 c. water. 3 lbs. brown sugar. Rind of ^ lemon

Cook this with the app: pantry check, scaling, and the assistant.