Stewed Pears
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
12Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories12 kcal
Protein0.2 g
Carbohydrates4 g
Fiber2.7 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.5 mg
Potassium22 mg
Calcium50 mg
Iron0.4 mg
Magnesium3 mg
Phosphorus3.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.3 mcg
Choline0.6 mg
Caffeine0 mg
Water0.5 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 59. The excerpt below is the record exactly as published.
Stewed Pears. Cake. Cocoa. Stewed Pears.— Wash them thoroughly, and put them into a stew-pan which has a tight cover, with sugar enough to sweeten and water to keep from burning, and a little stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.