Frenchdessert
Baked Pears
From Boston Cooking-School cook book, 1896
Serves 1
Chill and serve with cream.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 23. The excerpt below is the record exactly as published.
BAKED PEARS Wipe, quarter, and core pears. Put in deep dish, sprinkle with sugar, or add a small quantity of molasses; then add water to prevent pears from burning. Cover, and cook 2 or 3 hours in very slow oven (250° F.). Small pears may be baked whole. Baked Seckel pears are delicious. " © FRUITS 57 BAKED PEARS WITH CREAM 6 pears (not too ripe) Heavy cream Y% cup water 1 tablespoon Cointreau or 14 cup sugar
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