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Stewed Pears
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Catillac Pears do not require any colouring. If other pears are used, colour with two or three drops of cochineal.
Presented as published in 1898. 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
329Calories
2 gProtein
87 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein1.5 g
Carbohydrates87 g
Fiber11 g
Sugars67 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium381 mg
Calcium79 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.3 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A3.3 mcg
Vitamin E0.8 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate21 mcg
Choline16 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 319. The excerpt below is the record exactly as published.
STEWED PEARS 463 Stewed Pears. — {Family Recipe.) — Choose six large Catillac Stewing Pears, cut them in halves. Make a syrup of six ounces of sugar to a pint and a half of water. Add the juice of a lemon, and if liked four cloves and a little cinnamon
Cook this with the app: pantry check, scaling, and the assistant.