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Sweet Pickled Pears
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
135Calories
1 gProtein
35 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein1.5 g
Carbohydrates35 g
Fiber10 g
Sugars16 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium43 mg
Potassium344 mg
Calcium110 mg
Iron2.1 mg
Magnesium50 mg
Phosphorus35 mg
Zinc0.5 mg
Copper0.2 mg
Manganese9.1 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A2.9 mcg
Vitamin E1.5 mg
Vitamin K29 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline14 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 312. The excerpt below is the record exactly as published.
SWEET PICKLED PEARS Wipe pears, stick each with 3 cloves
Cook this with the app: pantry check, scaling, and the assistant.