Moulded Pears

Ingredients

• I tin of Pears
• i pint Pear Syrup
• 4 ozs. Loaf Sugar
• A few drops Cox’s Lemon Essence
• ozs. Cox's Gelatine
• I tablespoonful Raisin Wine

Method

1. 1

   Soak the Gelatine in the pulp for about ten minutes, make up the liquid to one quart, add the sugar, and heat over the fire until thoroughly mixed, then add the essence and wine.

2. 2

   Pour about an inch of the partially set jelly into a plain mould, let set, then lay in the pieces of pear, and pour in enough jelly to set them.

3. 3

   When quite firm add the rest of the jelly and set aside until wanted.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 7. The excerpt below is the record exactly as published.

ozs. Cox’s Gelatine. i pint Cold Water. i”quart tin of Apricots. i tablespoonful Maraschino (it 4 to 6 ozs. Loaf Sugar. liked). 1 Lemon rind and juice. Soak the Gelatine in the half pint of water for ten minutes Take the juice of the apricots, add to the soaked Gelatine, make the liquid up to one quart, add to it the sugar and rind and juice of the lemon. Heat over the fire until thoroughly mixed, add the Maraschino, aud then strain. Pour a layer of Jelly into the bottom of a mould, then lay in apricots and let them set ; then put in another layer of apricots and jell3^ allowing it to set, and so on until the mould is full. When firm, turn out and serve with a little slightly sweetened whipped cream. It is best to use a shallow plain mould. (21) DECORATED STRAWBERRY JELLY. 2 ozs. Cox’s Gelatine. The whisked white of an Egg. 1 pint Syrup made with i lb. f lb. Ripe Red Strawberries. sugar and i pint water). i pint Cold Water. Juice of I Lemon. Pick half a pound of strawberries, crush them and place in a basin ; whilst warm (but not hot) pour the syrup over the fruit, cover, and let stand for an hour. Soak the Gelatine in the water for about ten minutes and then dissolve gentl3>’ over the fire. Add the juice of the lemon, the sirameci strawberry syrup, and the whisked white of an egg, Whisk the preparation until it boils up, allow to boil up well without stirring about ten minutes, and then simmer for another ten minutes or more. Strain through a clean scalded cloth until clear. Place a mould in ice (see Recipe 25) and mask with a little of the jelly, then decorate with the rest of the straw- berries, dipping each berry into partially set jelly, and when sufficiently set pour in the rest of the cooled jelly. When quite firm turn out quickly into a cold dish and serve. (•22) MOULDED PEARS. I tin of Pears, i pint Pear Syrup. 4 ozs. Loaf Sugar. A few drops Cox’s Lemon Essence, ozs. Cox's <’iELATiNE. I tablespoonful Raisin Wine

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