To Stew Wardens or Pears

Name: To Stew Wardens or Pears
Ingredients: Pears; Red or Claret Wine; water; some sticks of Cinnamon bruised; a few Cloves; Sugar enough to season them well

From The closet of Sir Kenelm Digby Knight opened, 1910

Serve with syrup poured over the pears.

Presented as published in 1910. 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

1413Calories

9 gProtein

328 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories1413 kcal

Protein8.8 g

Carbohydrates328 g

Fiber70 g

Sugars199 g

Total Fat6 g

Saturated Fat1.4 g

Monounsaturated Fat2 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol0 mg

Sodium188 mg

Potassium2867 mg

Calcium362 mg

Iron7.6 mg

Magnesium236 mg

Phosphorus320 mg

Zinc2.9 mg

Copper1.8 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C85 mg

Vitamin A22 mcg

Vitamin E4.6 mg

Vitamin K124 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.2 mg

Folate148 mcg

Choline124 mg

Caffeine0 mg

Water2105 g

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 121. The excerpt below is the record exactly as published.

TO STEW WARDENS OR PEARS Pare them, put them into a Pipkin, with so much Red or Claret Wine and water, ana, as will near reach to the top of the Pears. Stew or boil gently, till they grow tender, which may be in two hours. After a while, put in some sticks of Cinnamon bruised and a few Cloves. When they are almost done, put in Sugar enough to season them well

Cook this with the app: pantry check, scaling, and the assistant.