Sweet Pickled Pears
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
6894Calories
11 gProtein
1749 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories6894 kcal
Protein11 g
Carbohydrates1749 g
Fiber84 g
Sugars1586 g
Total Fat3.8 g
Saturated Fat0.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium427 mg
Potassium4986 mg
Calcium1432 mg
Iron15 mg
Magnesium323 mg
Phosphorus419 mg
Zinc3.2 mg
Copper2.9 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C117 mg
Vitamin A27 mcg
Vitamin E3.3 mg
Vitamin K120 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.9 mg
Folate204 mcg
Choline170 mg
Caffeine0 mg
Water3210 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 31. The excerpt below is the record exactly as published.
Sweet Pickled Pears. One quart vinegar, three pounds brown sugar to six pounds pears
Cook this with the app: pantry check, scaling, and the assistant.