This section is from the book "Guide For Nut Cookery", by Almeda Lambert. Also available from Amazon: Guide to nut cookery.
The pear is the fruit of a tree called Pyrus communis, and belongs to the Rose family {Rosacea). The fruit is quite large and bell-shaped, being the largest at the blow end, and tapering toward the stem. When ripe, it is very juicy and delicious, but contains considerable cellulose, or woody matter. It contains four per cent. of albumen, eight and two-tenths per cent. of malic acid, three and three-tenths per cent. of pectose, and three per cent. of salts, making a total nutritive value of twelve and four-tenths per cent.
 
Continue to: