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Stuffed Pears
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
523Calories
2 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein1.7 g
Carbohydrates137 g
Fiber14 g
Sugars110 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium6.1 mg
Potassium561 mg
Calcium43 mg
Iron1 mg
Magnesium33 mg
Phosphorus57 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A4.9 mcg
Vitamin E0.5 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate32 mcg
Choline22 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 366. The excerpt below is the record exactly as published.
STUFFED PEARS.— Peel and core 8 pears and set in a bak- ing dish, with a very little cold water. Peel and put through grinder 3 medium-sized quinces. To the quince pulp add 1 large cup of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.