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To Stew Pears for Winter Use
From The economical cook book, 1905
Serves 18
These are very good on pie-crust, or for luncheon.
Presented as published in 1905. 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
676Calories
1 gProtein
176 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories676 kcal
Protein1.1 g
Carbohydrates176 g
Fiber7.8 g
Sugars161 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium45 mg
Potassium729 mg
Calcium165 mg
Iron2.2 mg
Magnesium74 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.5 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate19 mcg
Choline18 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 134. The excerpt below is the record exactly as published.
To Stew Pears for Winter use. Pare and cut them in half, take out the cores ; put them in a large kettle, pour on them cold water, not quite covering them, and let them boil until very tender; then put on them half their weight in light brown sugar and a teacup of molasses to every ten pounds of fruit
Cook this with the app: pantry check, scaling, and the assistant.