Stewed Pears
From Most for your money cookbook, 1938
This creates a rosy-pink pear.
Presented as published in 1938. 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
340Calories
4 gProtein
87 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories340 kcal
Protein4 g
Carbohydrates87 g
Fiber19 g
Sugars55 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium165 mg
Potassium1024 mg
Calcium77 mg
Iron1.4 mg
Magnesium67 mg
Phosphorus103 mg
Zinc0.9 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A5 mcg
Vitamin E0.6 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate169 mcg
Choline25 mg
Caffeine0 mg
Water1003 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 102. The excerpt below is the record exactly as published.
STEWED PEARS Slice I beet and cook it 20 minutes in 2 cups water, saving only the red water. Pare, core and quarter 3-4 ripe pears, cook these in the beet water, sweetened to taste and seasoned with a little grated lemon peel
Cook this with the app: pantry check, scaling, and the assistant.