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Spiced Pears
From Harper's cook book encyclopædia, 1902
Serves 12
Presented as published in 1902. 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
604Calories
1 gProtein
154 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein1.3 g
Carbohydrates154 g
Fiber9.1 g
Sugars136 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium44 mg
Potassium528 mg
Calcium139 mg
Iron1.8 mg
Magnesium39 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3.1 mcg
Vitamin E0.5 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate21 mcg
Choline17 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 273. The excerpt below is the record exactly as published.
7 lbs. of the best winter pears — those commencing to soften are best. Pour a pint and a half of good cider vinegar over 3 lbs. of the best brown sugar. Put the vinegar and sugar in a pre- serving - kettle, add I oz. of whole cloves, /4 oz. of mace, and half a dozen pieces of ginger-root
Cook this with the app: pantry check, scaling, and the assistant.