To Preserve Pears
From La cuisine creole, 1885
Use small rich pears for best results.
Presented as published in 1885. 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
2005Calories
2 gProtein
521 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2005 kcal
Protein1.6 g
Carbohydrates521 g
Fiber14 g
Sugars497 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9.1 mg
Potassium535 mg
Calcium45 mg
Iron1 mg
Magnesium33 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.5 mcg
Vitamin E0.5 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate32 mcg
Choline23 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 85. The excerpt below is the record exactly as published.
TO PRESERVE PEARS. Take small rich pears^ and boil them gently in water until they will yield to the pressure of the finger. The>' must not be soft, or they will not préserve well. Take them out when a little boiled ; let them cool, and pare them neatly, leaving a little of the stem on, as well as the blossom end. Make a syrup of a pound of sugar to a pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.