vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spiced Pears
From The home cook book, 1905
Serves 4
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
487Calories
0 gProtein
116 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein0.5 g
Carbohydrates116 g
Fiber4 g
Sugars108 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium105 mg
Calcium54 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.7 mcg
Choline0.2 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 4 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.
ne 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, taking out the seeds, and boil in water until nearly tender. Finish the cook- ing in the spiced syrup, cooking them not too soft. Place them in small stone jars and cover well with the syrup. Tie a cover over the jar. SPICED PEACHES Spiced peaches are made the same as spiced pears
Cook this with the app: pantry check, scaling, and the assistant.