Baked Pears

Ingredients

• Pears, 1 pound
• as much sugar as will be needed
• half a teacup of water
• a few cloves
• 2 or 3 bits of thinly peeled lemon-rind

Method

1. 1

   Peel and cut the pears in halves, and pack as tightly as possible in an earthenware jar or casserole, with as much sugar as will be needed to sweeten them to desired taste, add half a teacup of water for each pound of pears, a few cloves, 2 or 3 bits of thinly peeled lemon-rind, and a little cochineal.

2. 2

   Cover the dish carefully, and bake in a cool oven for at least 6 hours.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 66. The excerpt below is the record exactly as published.

Pears, 8 pounds, 193 PICKLES AND RELISHES AROUND-THE-WORLD COOK BOOK Granulated sugar, 8 pounds, Lemons, 4. Pare the fruit and cut and slice into small pieces. Slice the ginger, and place the pear, ginger, and sugar on the fire, and boil slowly for 1 hour. Do not put water with it unless the pears are very dry. While this is boiling put on the lemons, in cold water and boil until very tender; then cut them up, taking out the seeds, and cut them fine. After the pears have boiled an hour add them to the lemons, and boil together for another full hour. Put in jelly tumblers. RHUBARB MARMALADE Rhubarb, 7 pounds. Sugar, 7 pounds. Figs, 2 pounds, Ginger-root, 1 large piece. Cut the rhubarb in %-inch lengths, and pour on it the sugar, and then let it stand overnight. In the morning add the cut-up figs, and boil. DUNDEE SCOTCH MARMALADE Oranges, large, 14, Granulated sugar, 4 pounds. Lemon, the juice of 2. Wash and peel seven of the oranges, selecting the largest, taking care not to use any pithy membrane. Put the peelings into a deep kettle, with 21/^ quarts of cold water, let stand 36 hours, changing the water 2 or 3 times. The second morning put the soaked peelings with their last water over the fire. 194 AROUND-THE-VVORLD COOK BOOK PICKLES AND RELISHES Peel the other seven oranges, discarding the peelings, and slice all the fourteen peeled oranges, and add to them 4 pounds of granulated sugar, and the juice of 2 lemons. Turn this into the kettle together with the soaked peelings, and simmer for 2 hours, or until clear and thick, stirring often to prevent scorching ; and when partly cooled, pour into glass jars, but do not seal until cold. Lemon marmalade, and grape-fruit marmalade may be pre- pared in the same manner. CALIFORNIA ORANGE MARMALADE Oranges, 12, Lemons, 5, Sugar. Slice the oranges and lemons very thin, and cover with 8 quarts of cold water. Let it stand for 24 hours. Cook for 1 hour after the boiling-point has been reached, stirring constantly, and then put away for another 24 hours. Measure 1 cupful of sugar to each cupful of the orange mixx ture, and then cook for another hour. Put into jelly glasses, or pint jars. This receipt makes 2 dozen glasses. BAKED QUINCES Peel and core the fruit, and put into a deep earthen dish, and fill the cavities with sugar and a little grated lemon-rind. Add water in abundance, for the quince is a dry fruit. Cover closely, and bake in a moderate oven until tender and a fine red. This will take several hours. Serve cold, with whipped cream. 195 PICKLES AND RELISHES AROUND-THE-WORLD COOK BOOK BAKED FEAES Peel and cut the pears in halves, and pack as tightly as possible in an earthenware jar or casserole, with as much sugar as will be needed to sweeten them to desired taste, add half a teacup of water for each pound of pears, a few cloves, 2 or 3 bits of thinly peeled lemon-rind

Cook this with the app: pantry check, scaling, and the assistant.