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Spiced Seckel Pears
From Mary Jane's cook book, 1916
Serves 13
Larger pears should be cut in halves lengthwise for spicing. Remove cores but leave stem on one half of pear.
Presented as published in 1916. 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
687Calories
1 gProtein
177 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein1 g
Carbohydrates177 g
Fiber8 g
Sugars163 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium5.5 mg
Potassium299 mg
Calcium34 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.6 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline13 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 85. The excerpt below is the record exactly as published.
SPICED SECKEL PEARS. Pears, 7 pounds. Clove, 1 teaspoon. Sugar, 4 pounds. Allspice, 2 teaspoons. Vinegar, 1 pint. Cinnamon, 2 teaspoons. Ginger root, y2 ounce. Mace, y2 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.