Stewed Pears
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
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
121Calories
1 gProtein
32 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein1.2 g
Carbohydrates32 g
Fiber8.5 g
Sugars16 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium29 mg
Potassium293 mg
Calcium78 mg
Iron1.5 mg
Magnesium37 mg
Phosphorus30 mg
Zinc0.4 mg
Copper0.2 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A2.5 mcg
Vitamin E1.1 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate14 mcg
Choline12 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 8. The excerpt below is the record exactly as published.
Stewed Pears. Pare, and halve or quarter large pears, according to their size ; throw them into water ; (let the skin be taken off be¬ fore they are divided, to prevent their turning black) ; pack them in a j ar, and sprinkle as much sugar as will make them pretty sweet ; add lemon peel, a clove or two, and some all¬ spice cracked ; just cover them with water ; put in a grain or two of cochineal
Cook this with the app: pantry check, scaling, and the assistant.