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Spiced Pears
From The Pattern cook-book, 1890
Serves 2
Presented as published in 1890. 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
495Calories
2 gProtein
128 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein1.6 g
Carbohydrates128 g
Fiber11 g
Sugars109 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium68 mg
Potassium316 mg
Calcium170 mg
Iron2.8 mg
Magnesium63 mg
Phosphorus32 mg
Zinc0.6 mg
Copper0.2 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A2.8 mcg
Vitamin E1.9 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline12 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 247. The excerpt below is the record exactly as published.
Place one cupful of sugar and three cupfuls of water in a granite-ware pan, and add eight cloves and a three-inch piece of cinnamon or a bit of ginger root. Closely cover the pan, and boil slowly for fifteen minutes. Wipe a number of small, tart apples, extract the stem and blos- som ends, and cook the fruit in the syrup until tender, taking care that the apples are not broken. Lift them out into a dish, boil the syrup until reduced one-third, and strain it over the apples. SPICED PEARS. These are prepared the same as spiced apples ; but if the pears are dry and hard
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