vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Stew Pears
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
681Calories
2 gProtein
176 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein1.9 g
Carbohydrates176 g
Fiber14 g
Sugars151 g
Total Fat2.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium109 mg
Potassium2897 mg
Calcium463 mg
Iron10 mg
Magnesium460 mg
Phosphorus101 mg
Zinc1.1 mg
Copper1.1 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A4 mcg
Vitamin E1.7 mg
Vitamin K34 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate23 mcg
Choline42 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 42. The excerpt below is the record exactly as published.
To Stew Pears. — Wash the pears and remove blem- ishes, or pare, if preferred. Leave the pears whole. To each quart add a cup of New Orleans molasses, a cup of Stewing. 97 hot water, and six cloves. Cover closely and cook gently until very tender. To Stew Peaches. — Prepare peaches the same as pears. To each quart of peaches add a cup of hot water
Cook this with the app: pantry check, scaling, and the assistant.