Preserved Pears
A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).
A historical recipe
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.
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 Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893). Digitised by Project Gutenberg, eBook #56540 (https://www.gutenberg.org/ebooks/56540). 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.
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Ingredients
Method
- Make a syrup like that for the peaches, allowing one quart of water to three pounds of sugar and nine pounds of pears.
- Pare the pears with a silver knife and drop them in a bowl of cold water to preserve the color.
- On taking them from the water drop them into the boiling syrup.
- Cook them gently until they can be easily pierced with a silver fork.
- The time depends upon the ripeness of the fruit.
- The pears may be preserved whole or in halves.
- Put the cooked fruit into hot jars, and, after filling up with boiling syrup, seal.