Stewed Pears (White)
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
123Calories
2 gProtein
34 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories123 kcal
Protein1.7 g
Carbohydrates34 g
Fiber7.9 g
Sugars19 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.2 mg
Potassium331 mg
Calcium44 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A2.7 mcg
Vitamin E0.3 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate23 mcg
Choline14 mg
Caffeine0 mg
Water346 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 8. The excerpt below is the record exactly as published.
Stewed Pears (White) (Old French Receipt) Put several unpeeled pears into boiling water. Cook for several minutes. Take out and throw into cold water. Peel when cold and divide in two. Put back into fresh cold water. To a gill of water add sufficient sugar to make a sweet syrup. Boil and skim. When clear, add the pears and a slice of lemon
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