Gingered Pears
From Superior cook book, 1905
Serves 11
Miss M. J. Earle.
Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 113. The excerpt below is the record exactly as published.
Gingered Pears. Four lbs. of pears chopped or sliced in ([uile tine pieces, 4 lbs. of sugar, 1 oz. of green ginger root, which is difficult to get this time of year, so I use crystallized ginger or the dry root steeped in water until strong enough to suit the taste, then use that juice. Grated rind of 4 lemons
Cook this with the app: pantry check, scaling, and the assistant.