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Stewed Pears
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
554Calories
2 gProtein
141 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein1.7 g
Carbohydrates141 g
Fiber13 g
Sugars121 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium449 mg
Calcium116 mg
Iron1.3 mg
Magnesium33 mg
Phosphorus45 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A4 mcg
Vitamin E0.5 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate23 mcg
Choline16 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 410. The excerpt below is the record exactly as published.
STEWED PEARS. Peel pears, place them in a little water, with sugar, cloves, cinnamon and lemon peel. Stew gently, and add one glass of cider
Cook this with the app: pantry check, scaling, and the assistant.