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Spiced Pears
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
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
582Calories
0 gProtein
136 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein0.2 g
Carbohydrates136 g
Fiber1.7 g
Sugars134 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium28 mg
Calcium53 mg
Iron0.5 mg
Magnesium7.1 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.6 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 209. The excerpt below is the record exactly as published.
pint of sugar syrup add one pint of fresh brandy CANDIESy PBESEBVES, AND PICKLE8 887 or spirìts. Place the peaches in glass jars, fili each one with the hot syrup. The jars must have air-tight coverà and be sealed while the contenta are very hot. Brandied Pears Peal the pears and follow the receipt for peaches. Brandied Piuma Prick the plums and proceed as for brandied peaches, cook- ing the fruit lesa. Spiced Pears Take one teaspoon of whole cloves, one tablespoon of all- spice, and one tablespoon of cinnamon. Grush them slightly and boil one minute in a quart of vinegar
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