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Stewed Pears and Cream
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. 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
204Calories
2 gProtein
54 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein1.5 g
Carbohydrates54 g
Fiber12 g
Sugars32 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium46 mg
Potassium439 mg
Calcium65 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus46 mg
Zinc0.5 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A4 mcg
Vitamin E0.8 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate25 mcg
Choline19 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 99. The excerpt below is the record exactly as published.
Stewed Pears and Cream. — Take a dozen stewing pears of fairly large size, pare, core, and cut into halves, leaving half the stalk on each half. Place them in an enamelled saucepan, adding a little all¬ spice, a pinch of nutmeg, six cloves, one bay leaf, a wineglassful of sherry, and one pint of water. Let them simmer gently until they are quite soft, but they must not be allowed to break. If the pears are good they will not break in cooking. When done and sufficiently cool, empty them into a glass dish. Add three or four drops of cochineal
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