Stewed Pears — II

Name: Stewed Pears — II
Ingredients: 6 pears; t lb. sugar; 1 wine-glass red wine; 2 cloves; Rind of a lemon thinly pared

From The pudding and pastry book, 1900

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

1512Calories

6 gProtein

399 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1512 kcal

Protein5.7 g

Carbohydrates399 g

Fiber45 g

Sugars327 g

Total Fat3.7 g

Saturated Fat0.7 g

Monounsaturated Fat1 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium46 mg

Potassium1415 mg

Calcium289 mg

Iron3.9 mg

Magnesium111 mg

Phosphorus141 mg

Zinc1.5 mg

Copper1 mg

Manganese6.5 mg

Vitamin D0 mcg

Vitamin C172 mg

Vitamin A14 mcg

Vitamin E2.3 mg

Vitamin K58 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.1 mg

Folate85 mcg

Choline63 mg

Caffeine0 mg

Water914 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 7. The excerpt below is the record exactly as published.

Stewed Pears — II 6 pears t lb. sugar 1 wine-glass red wine 2 cloves Rind of a lemon thinly pared

Cook this with the app: pantry check, scaling, and the assistant.