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To Preserve Pears Whole
From The new Kentucky home cook book, 1884
Serves 3
M. C. S.
Presented as published in 1884. 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
668Calories
1 gProtein
174 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein0.5 g
Carbohydrates174 g
Fiber4.7 g
Sugars166 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium178 mg
Calcium15 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K6.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline7.7 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 101. The excerpt below is the record exactly as published.
TO PRESERVE PEARS WHOLE. Select nice pears, not quite ripe and free from blemish ; peel them nicely, leaving on a short bit of stem; weigh them, and to each pound of fruit allow one pound of gran- ulated suga
Cook this with the app: pantry check, scaling, and the assistant.