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Stewed Pears
From Original White House Cookbook, 1887
Serves 4
Presented as published in 1887. 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
201Calories
0 gProtein
52 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein0.1 g
Carbohydrates52 g
Fiber1.1 g
Sugars50 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.1 mg
Potassium23 mg
Calcium21 mg
Iron0.3 mg
Magnesium4.4 mg
Phosphorus2.4 mg
Zinc0.1 mg
Copper0 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.2 mcg
Choline0.8 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 237. The excerpt below is the record exactly as published.
STEWED PEARS. Stewed pears with a thick syrup make a fine dessert dish accompanied with cake. Peel and cut them in halves, leaving the stems on and scoop out the cores. Put them into a saucepan, placing them close together, with the stems uppermost. Pour over sufficient water, a cup of sugar, a few whole cloves and some sticks of cinnamon, a tablespoonful of lemon juice
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