Pears
A historical recipe from The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859).
A historical recipe
The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Project Gutenberg eBook #45863.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Source and licence
From The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Digitised by Project Gutenberg, eBook #45863 (https://www.gutenberg.org/ebooks/45863). 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.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Weigh three quarters of a pound of sugar for a pound of pears.
- Boil the fruit whole, with the stems on in barely water enough to cover them, till they are tender, but not very soft.
- Then take them from the kettle, and put in the sugar, boil it ten or fifteen minutes, then set it off, and after removing the scum, put in the pears, and boil them till they begin to have a clear look.
- The difference in the size, and in the solidity of this fruit is so great that exact directions as to time cannot be given.
- When you have laid the pears into jars, boil the syrup another half hour, skim it if necessary, and then pour it upon the fruit.
- If you wish to give a more decided flavor to preserved pears, add peach water, or sliced lemons, when the syrup is boiling.
- Clean brown sugar does very well for preserving this fruit.
- In selecting pears to preserve, choose such as are rather acid.
- The sweet ones are best baked.
- The Iron pears, if you will have patience to boil them long enough, make an excellent preserve.
- Divide them into halves or quarters if you choose.
- But they are often done whole.
- Boil them in just water enough, covered close, two or three hours.
- Make a syrup as directed above, and boil them in it an hour and a half.