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Baked Pears

A historical recipe from A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978).

A historical recipe

A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978). Project Gutenberg eBook #22114.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978). Digitised by Project Gutenberg, eBook #22114 (https://www.gutenberg.org/ebooks/22114). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Put the pears, standing up side by side in rows, with their stalks uppermost, in an earthenware baking dish;
  2. add a sprinkle of moist sugar, a few cloves, and a pint of cider or water, and bake them until they are done.
  3. The time for cooking them depends upon their size and kind.