Ginger Pears

Ingredients

• 8 pounds of fruit
• 8 pounds of sugar
• 4 lemons
• 1/2 pound of ginger root
• 1 pint of water

Method

1. 1

   Peel, core, and cut the fruit into very thin slices.

2. 2

   For 8 pounds of fruit, after it has been sliced, use the same quantity of sugar, the juice of 4 lemons, 1 pint of water, and 1/2 pound of ginger root sliced thin.

3. 3

   Cut the lemon rinds into as long and thin strips as possible.

4. 4

   Place all together in a preserving kettle and boil slowly for an hour.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 80. The excerpt below is the record exactly as published.

GINGER PEARS Mrs. Simms Ginger pears are a delicious sweetmeat. Use hard pears. Peel, core, and cut the fruit into very thin slices. For 8 pounds of fruit, after it has been sliced, use the same quantity of sugar, the juice of 4 lemons, 1 pint of water, and | pound of ginger root sliced thin. Cut the lemon rinds into as long and thin strips as possible. Place all to- gether in a preserving kettle and boil slowly for an hour. 329 THE BLUE GRASS COOK BOOK ORANGE MARMALADE E. D. P. Remove the rind and seeds from the oranges. Cut the rind of i in fine strips and parboil in water till enough of the bitter has been removed and sufficient taste remains to flavor the pulp nicely. Cut up the pulp as fine as possible and mix with the rind. To every pound of fruit add 1 pound of granulated sugar. Put into a preserving kettle and stir slowly all the time it is boiling. When it is a clear golden color, it is done. This is delicious with ice cream, plain cream, or on pastry puffs. PEACH CONSERVES Mrs. Cyrus McCormick Pare, quarter, and remove the stones from yel- low cUng peaches. To every 4 pounds of fruit make a syrup of 1 pound of cut loaf sugar and f teacup of water. Drop the peaches in, a few at a time, and boil till clear and tender. Spread on large dishes and drain off all juice. Sprinkle with granulated sugar 330 PRESERVES and set them in the sun to dry for 3 days, each day turning them and sprinkhng with sugar. When they are sufficiently candied pack in glass jars with dry sugar. PEACH PRESERVES 1 pound sugar to 1 pound fruit. Peel, stone, and halve peaches. Add enough water to the sugar to make a thick syrup, and boil till thick. Put in fruit and cook till clear and tender. A few stones added make a delicious flavor. Use firm peaches, as over-ripe ones lose their form and the under-ripe ones make dark pre- serves. PEAR PRESERVES V. C. G. 8 pounds of pears, nearly ripe, 8 pounds of sugar

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