Stewed Pears
From The "ideal" cookery book, 1902
Do not let the fruit boil; gently simmer.
Presented as published in 1902. 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
1380Calories
7 gProtein
361 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1380 kcal
Protein6.5 g
Carbohydrates361 g
Fiber51 g
Sugars271 g
Total Fat6.2 g
Saturated Fat1.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol0 mg
Sodium105 mg
Potassium1842 mg
Calcium317 mg
Iron6 mg
Magnesium173 mg
Phosphorus190 mg
Zinc2 mg
Copper1.2 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A16 mcg
Vitamin E4.2 mg
Vitamin K101 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate100 mcg
Choline79 mg
Caffeine0 mg
Water1348 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 12. The excerpt below is the record exactly as published.
Stewed Pears. 8 large pears. 5-oz. loaf sugar. 6 cloves. J-pint water
Cook this with the app: pantry check, scaling, and the assistant.