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To Preserve Pears or other Fruit
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Recipe by Mr. Napper.
Presented as published in 1907. 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
566Calories
1 gProtein
147 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories566 kcal
Protein0.8 g
Carbohydrates147 g
Fiber7 g
Sugars135 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7 mg
Potassium267 mg
Calcium25 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.8 mg
Vitamin A2.3 mcg
Vitamin E0.3 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline12 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 84. The excerpt below is the record exactly as published.
To Preserve Pears or other Fruit. Make a syrup of i lb. sugar to ipt. water, boil 20 minutes; then to each pound of sugar add 2lbs. of pears
Cook this with the app: pantry check, scaling, and the assistant.