Pear Mincemeat (old)
From Foods A La Louisiane (1980).
No ratings yet
Source
not stated by archive.org
Credit
From Foods A La Louisiane (1980), printed page 316, digitised by the Internet Archive: https://archive.org/details/brwfc-017-c-6-befac-014085-searchable-rotated
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 2 ingredients
- 7 pounds fresh Bartlett
- 1 cup vinegar Select ripe
Method
- 7 pounds fresh Bartlett or 1 tablespoon ground cinnamon pineapple pears 1 tablespoon ground allspice 1 pound raisins 1 tablespoon ground nutmeg 2 cups sugar 1 tablespoon ground cloves 1 cup vinegar Select ripe, sound pears.
- Wash thoroughly.
- Core and quarter the pears.
- Grind pears and raisins.
- Place ground mixture in a heavy saucepan;
- add sugar, vinegar and spices.
- Bring to a slow boil over low heat.
- Cook until mixture is thick, For canning, simmer for 30 minutes.
- This recipe is good for canning and freezing.
- Note: We have learned to make the most of what has been handed down by the Ford Family.
- Mrs, May Ford Cencordia Parish (Monterey)
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.