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Stewed Pears
From Practical household cookery, 1891
Serves 6
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
273Calories
1 gProtein
71 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories273 kcal
Protein0.8 g
Carbohydrates71 g
Fiber6.8 g
Sugars59 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.4 mg
Potassium259 mg
Calcium25 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.5 mg
Vitamin A2.2 mcg
Vitamin E0.3 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline11 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 183. The excerpt below is the record exactly as published.
STEWED PEARS. Peel very smooth eight stewing pears, and put them whole with their stalks, in a stewpan with a quart of water, half a pound of loaf sugar, a little prepared cochineal, and a small piece of stick of vanilla
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