To Preserve Pears
From Mrs. Crowen's American lady's cookery book (1847).
A historical recipe
Mrs. Crowen's American lady's cookery book, by Crowen, T. J., Mrs (1847).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Take small rich fair fruit, as soon as the pips are black, set them over the fire in a kettle, with water to cover them ;
- let them simmer until they will yield to the pressure of the finger, then with a skimmer take them into cold water, pare them neatly, leaviriG: on a little of the stem, and the blossom end ;
- pierce them at the blossom end to the core, then make a syrnp of a pound of sugar for each pound of fruit;
- when it is boiling hot pour it over the pears, and let it stand until the next day ;
- when drain it off, make it boiling hot and again pour it over;
- after a da}^ or tw^o put the fruit in the syrup over the fire, and boil gently until it is clear, then take it into the jars or spread it on dishes, boil the syrup thick, then put it and the fruit in jars.
- Large Bell Pears.
- — May be preserved the same as quinces or citron.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon
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Colander
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Kettle