or three minutes, strain it, and poiu" it over the
fruit. A glass of " sweet wine may be added or
not. If a little isinglass or gelatine is dissolved
in the hot syrup, it will when cold form a jeUy
round the pears, and make a pretty dish.
Time, one hour or more to bake. Probable
cost, 8d., exclusive of the isinglass. Sufficient
for three or foui- persons.
Jargonelle Pears, To Preserve.—
Gather the pears before they are fuUy i-ipe.
Pare them as thinly as possible, cut out the
black tops, and pick out the seeds. Weigh the
fruit and simmer it very gently until it is quite
tender, but unbroken ; then drain it, and make
a syrup of one pound of sugar and half a pint
of 'water to every pound of pears. Let tliis
boil for five or six minutes, remove the scum as
it rises, put in the pears and simmer them in
the syrup five minutes longer. Lift out care-
fully, and put them to stand in a dish with
the syrup, which must entirely cover them, for
two days. Then put them again into the pan,
and simmer them until they are clear, but
they must not break ; if a little lemon-
rind is simmered with the syrup it will impiove
the flavour, and two or three drops of cochineal
will improve the colour. Put the fruit into
jars, pour the syrup over it, and cover securely.
When wanted the pears may either be served
in the syrup or dried in a cool oven. Time,
three days. Probable cost, pears, 3d. per pound.
Jargonelle Pears, To Preserve
(another way). — Prepare the pears as in the
last recipe. When they are pared, cored,
and weighed, put them into a saucepan,
with vine leaves vmder and over them:
cover them with cold water, and simmer
them gently for half an hour. Drain them,
and make a syrup, allowing one pound of
sugar to every poimd of fruit, and half a pint
of water✪ Jargonelle Pears, To Preserve to every pound and a half of sugar,
with one ounce of ginger, and the rind and
juice of half a lemon. Boil this syrup for ten
minutes, put in the pears, and let them simmer
a quarter of an hour. Lift them out carefully,
boil the syrup ten minutes longer, and when
cold pour it over the pears. Cover them closely,
and in three days boil the sjoT^ip ten minutes
again, and repeat this twice, three days being
allowed to elapse between each boiling. Tho
peara must be entirely covered with the syrup
while they are soaking. Put a clove in each
pear. Put the fruit in a deep jar, pour the
syrup over it, cover closely to exclude the air,
and keep ia a cool, cby place. Probable cost of
pears, 3d. per pound.
Jaune Mange, or Dutch Mummery.
— Take the tliin rind of a large lemon, and put
it into a saucepan with a pint of water, and
four ounces of sugar. Simmer gently for a few
minutes, then let the syrup stand by the side
of the fire for half an hour, that the flavour of
the lemon may be thoroughly drawn out. At
the end of that time put in one ounce of best
isinglass, and stir until it is dissolved; add the
strained juice of the lemon, and half a pint of
sherry or raisin wine. Strain the mixture into
a jug, add the weU-beaten yolks of six eggs,✪ Jaune Mange, or Dutch Mummery
and place the jug in a saucepan of boiling
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Page 764 · 2 recipe records 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
or three minutes, strain it, and poiu" it over the fruit. A glass of " sweet wine may be added or not. If a little isinglass or gelatine is dissolved in the hot syrup, it will when cold form a jeUy round the pears, and make a pretty dish. Time, one hour or more to bake. Probable cost, 8d., exclusive of the isinglass. Sufficient for three or foui- persons.
Jargonelle Pears, To Preserve.—
Gather the pears before they are fully ripe. Pare them as thinly as possible, cut out the black tops, and pick out the seeds. Weigh the fruit and simmer it very gently until it is quite tender, but unbroken ; then drain it, and make a syrup of one pound of sugar and half a pint of 'water to every pound of pears. Let tliis boil for five or six minutes, remove the scum as it rises, put in the pears and simmer them in the syrup five minutes longer. Lift out carefully, and put them to stand in a dish with the syrup, which must entirely cover them, for two days. Then put them again into the pan, and simmer them until they are clear, but they must not break ; if a little lemonrind is simmered with the syrup it will impiove the flavour, and two or three drops of cochineal will improve the colour. Put the fruit into jars, pour the syrup over it, and cover securely. When wanted the pears may either be served in the syrup or dried in a cool oven. Time, three days. Probable cost, pears, 3d. per pound.
Jargonelle Pears, To Preserve
(another way). — Prepare the pears as in the last recipe. When they are pared, cored, and weighed, put them into a saucepan, with vine leaves vmder and over them: cover them with cold water, and simmer them gently for half an hour. Drain them, and make a syrup, allowing one pound of sugar to every poimd of fruit, and half a pint of water to every pound and a half of sugar, with one ounce of ginger, and the rind and juice of half a lemon. Boil this syrup for ten minutes, put in the pears, and let them simmer a quarter of an hour. Lift them out carefully, boil the syrup ten minutes longer, and when cold pour it over the pears. Cover them closely, and in three days boil the syrup ten minutes again, and repeat this twice, three days being allowed to elapse between each boiling. The pears must be entirely covered with the syrup while they are soaking. Put a clove in each pear. Put the fruit in a deep jar, pour the syrup over it, cover closely to exclude the air, and keep ia a cool, cby place. Probable cost of pears, 3d. per pound.
Jaune Mange, or Dutch Mummery.
— Take the tliin rind of a large lemon, and put it into a saucepan with a pint of water, and four ounces of sugar. Simmer gently for a few minutes, then let the syrup stand by the side of the fire for half an hour, that the flavour of the lemon may be thoroughly drawn out. At the end of that time put in one ounce of best isinglass, and stir until it is dissolved; add the strained juice of the lemon, and half a pint of sherry or raisin wine. Strain the mixture into a jug, add the weU-beaten yolks of six eggs, and place the jug in a saucepan of boiling
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Records on this page
Jargonelle Pears, To PreserveJaune Mange, or Dutch Mummery