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Stewed Pears
From The household cook book, 1902
Serves 1
Gelatine may be added to set the syrup.
Presented as published in 1902. 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
515Calories
1 gProtein
117 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories515 kcal
Protein0.8 g
Carbohydrates117 g
Fiber0 g
Sugars116 g
Total Fat5.9 g
Saturated Fat3.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Cholesterol19 mg
Sodium18 mg
Potassium51 mg
Calcium41 mg
Iron0.1 mg
Magnesium8.4 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A47 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline4.2 mg
Caffeine0 mg
Water491 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 357. The excerpt below is the record exactly as published.
STEWED PEARS — Cover medium sized pears with water, adding 4 to 6 ounces of sugar for each pint of water; cook in a slow oven until done — 1 or 2 hours or more according to ripeness. Take out, and when cold remove the cores, using a long cutter; reduce the syrup well; fill the interior of the pears with whipped cream flavored with vanilla
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