Spiced Pears
From Central Congregational church cook book (1913).
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Credit
From Central Congregational church cook book (1913), printed page 101, digitised by the Internet Archive: https://archive.org/details/centralcongregat00cent
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 4 ingredients
- a peck of Bartlett pears
- five pounds of sugar
- a teaspoonful of grated nutmeg
- a tablespoonful of powdered cinnamon
Method
- Peel and cut in small pieces a peck of Bartlett pears, not over ripe ;
- arrange in layers in a white porcelain kettle, sprinkling with five pounds of sugar.
- Allow them to remain covered over night and in the morning place over a slow fire, adding a pound and a half of crystalized ginger, 3 sliced lemons with the seeds removed, 1 small cupful of vinegar, a teaspoonful of grated nutmeg, a tablespoonful of powdered cinnamon and half a dozen whole cloves.
- Cook until reduced i/4 and seal when cold in small jelly tumblers.
Plating
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