Pear Jelly
From The new Annie Dennis cook book, 1905
Serves 2
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 The new Annie Dennis cook book (1905) by Annie E. Dennis, page 16. The excerpt below is the record exactly as published.
Pear Jelly Take half ripe pears, peel and cut them in slices, without removing the core. Keep them in clear water until all are cut; drain off the water, place in kettle, cover with clear water, cover and boil until quite tender; then drain off the juice, strain through a flannel bag, place on the fire, and boil ten or fifteen minutes. Measure, and add one pound of sugar to one pint of juice
Cook this with the app: pantry check, scaling, and the assistant.