Stewed Pears

Name: Stewed Pears
Ingredients: For every pound of pears; half a pound of sugar; the same quantity of water as sugar; the juice and peel of a lemon; a glass of dark wine

From Hilda's "where is it?" of recipes, 1891

Excellent.

Presented as published in 1891. 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

1161Calories

3 gProtein

304 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1161 kcal

Protein2.7 g

Carbohydrates304 g

Fiber17 g

Sugars273 g

Total Fat1.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium16 mg

Potassium671 mg

Calcium76 mg

Iron1.5 mg

Magnesium43 mg

Phosphorus70 mg

Zinc0.5 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C73 mg

Vitamin A5.5 mcg

Vitamin E0.7 mg

Vitamin K20 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate43 mcg

Choline28 mg

Caffeine0 mg

Water706 g

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 52. The excerpt below is the record exactly as published.

For every pound of pears take half a pound of sugar (soft white) to make a syrup, taking the same quantity of water as sugar. Boil till clear, pour boiling hot over the pears ; cover the stewing-pan close. Then boil briskly at first, then moderately, for four or five hours. Add the juice and peel of a lemon ; when nearly done, a glass of dark wine

Cook this with the app: pantry check, scaling, and the assistant.