Pears, Wine of. — A sort of wine in
which pears were employed is thus described
by Mr. Booth in his work on wine making.
" In the North of France, having heated fifty-
five pounds of the juice of wild pears to 180
degrees, I added about a tenth of that weight
of raisins, and bunged up the whole in a cask.
In a short time the heat of the liquor had
fallen to 77 degrees, when I drained out the
raisins, bruised them, returned them into the
must, and closed the cask, so as to allow the
fermentation to take place. A fortnight after,
the wine, or perry, was racked into stone cans,
and, after standing three months in the cellar,
it was reckoned by good judges equal to the
best wine from grapes."
Pears with Rice.— Wash six ounces of
best Carolina rice in two or three waters,
put it into a saucepan with a quarter of a
pound of sugar and a quarter of a stick
of vanilla, and let it .simmer gently for
an hour. _ Turn it upon a hot dish, and
lay upon it four or five good baking pears
which have been cored, halved, and stewed
until quite tender with three pints of water✪ Pears with Rice,
four ounces of sugar, and a quarter of a stick of
vanilla. Boil the sjTup in which the pears were
j stewed very quickly for a few minutes to
I thicken it, and pour it over the rice. Serve
either hot or cold. Time, one hour and a half
or more to stew the pears. Probable cost,
9d. Sufiicient for four or five persons.
Peas. — The pea has been cultivated as a
culinary vegetable from a very early period.
The Greeks prized it highly, and grew it ex-
tensively. It is uncertain when it was first
cultivated in Britain. Long after its introduc-
tion it was rare, and in the time of Elizabeth
we find it imported from Holland, most likely
in a ripe state. Either as a horticultural or ac
an agricultural product the pea is of great im-
portance. In a green state the seeds are held
to be one of our most esteemed vegetables,
when boiled ; when ripe they are much used
in forming a favourite and nutritious soup.
Though a great many varieties of peas have
been produced by cultivation, yet they may all
be ranged under one or other of two divisions —
white, or yellow, and grey peas. Of the former
the choicest kinds are grown in gardens to be
eaten green, but vast quantities are also cul-
tivated in the fields, and allowed to ripen for
drying. Grey peas are coarse in flavour, and
are used solely as food for horses and cattle.
Peas are sown in the garden at diflterent periods
so that they may be fit for gathering in succes-
sion. They are usually divided into earlij and
late peas ; the former, which constitute one of
the great luxuries of the beginning of summer,
are often forced on hot-beds. The peas, how-
ever, which are best in quality are those which
have been brought to maturity by the natural
heat of summer.
Peas, Asparagus Heads as {see
Aspargugus Heads as Peas) .
Page 1128 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pears, Wine of. — A sort of wine in which pears were employed is thus described by Mr. Booth in his work on wine making. " In the North of France, having heated fiftyfive pounds of the juice of wild pears to 180 degrees, I added about a tenth of that weight of raisins, and bunged up the whole in a cask. In a short time the heat of the liquor had fallen to 77 degrees, when I drained out the raisins, bruised them, returned them into the must, and closed the cask, so as to allow the fermentation to take place. A fortnight after, the wine, or perry, was racked into stone cans, and, after standing three months in the cellar, it was reckoned by good judges equal to the best wine from grapes."
Pears with Rice.— Wash six ounces of best Carolina rice in two or three waters, put it into a saucepan with a quarter of a pound of sugar and a quarter of a stick of vanilla, and let it simmer gently for an hour. _ Turn it upon a hot dish, and lay upon it four or five good baking pears which have been cored, halved, and stewed until quite tender with three pints of water, four ounces of sugar, and a quarter of a stick of vanilla. Boil the sjTup in which the pears were
j stewed very quickly for a few minutes to
I thicken it, and pour it over the rice. Serve
either hot or cold. Time, one hour and a half
or more to stew the pears. Probable cost,
9d. Sufficient for four or five persons.
Peas. — The pea has been cultivated as a culinary vegetable from a very early period. The Greeks prized it highly, and grew it extensively. It is uncertain when it was first cultivated in Britain. Long after its introduction it was rare, and in the time of Elizabeth we find it imported from Holland, most likely in a ripe state. Either as a horticultural or as an agricultural product the pea is of great importance. In a green state the seeds are held to be one of our most esteemed vegetables, when boiled ; when ripe they are much used in forming a favourite and nutritious soup. Though a great many varieties of peas have been produced by cultivation, yet they may all be ranged under one or other of two divisions — white, or yellow, and grey peas. Of the former the choicest kinds are grown in gardens to be eaten green, but vast quantities are also cultivated in the fields, and allowed to ripen for drying. Grey peas are coarse in flavour, and are used solely as food for horses and cattle. Peas are sown in the garden at different periods so that they may be fit for gathering in succession. They are usually divided into earlij and late peas ; the former, which constitute one of the great luxuries of the beginning of summer, are often forced on hot-beds. The peas, however, which are best in quality are those which have been brought to maturity by the natural heat of summer.
Peas, Asparagus Heads as {see Aspargugus Heads as Peas) .
Records on this page
Pears with Rice