Jellied Bartlett Pears

Ingredients

• a cupful of granulated sugar
• enough boiling water to make a quart
• a teaspoonful of lemon
• 2 tablespoons of orange juice
• about a half box of gelatine
• Serve with whipped cream

Method

1. 1

   Neatly pare, halve and core even-sized Bartlett pears; lay them in the bottom of a graniteware pan, spread sugar over the top, cover with boiling water and let simmer until tender.

2. 2

   Skim out the fruit, strain the syrup and add boiling water to make a quart.

3. 3

   If needed, add lemon and orange juice and gelatine to make jelly.

4. 4

   Pour one-third of the jelly into a mold, lay the fruit on top, and pour the remainder over it.

5. 5

   Let congeal and serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 28. The excerpt below is the record exactly as published.

Jellied Bartlett Pears.—Neatly pare, halve and core even-sized Bartlett pears; lay them in the bottom of a graniteware pan, spread a cupful of granulated sugar over the top, cover with boiling water and let simmer, closely covered, until tender. Skim out the fruit, strain the syrup and add enough boiling water to make a quart. If there is not a decided flavor of pears, add a teaspoonful of lemon and 2 tablespoons of orange juice and about a half box of gelatine to make a plain gelatine jelly. Pour one-third of the jelly into a wet, round mold, and when nearly firm, lay the fruit, pared side downward, on top of it to form a wheel with the stem ends diverging from the center. Pour the remainder of the jelly over the fruit and put in a cool place to congeal. Serve with whipped cream

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