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Pear Marmalade
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Ensure the syrup jellies slightly before adding pears.
Presented as published in 1885. 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
Nutrition per serving
873Calories
0 gProtein
226 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories873 kcal
Protein0 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.4 mg
Potassium6.9 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 287. The excerpt below is the record exactly as published.
PEAR MARMALADE. Peel, quarter, and core ripe pears, weighing them after ley are peeled ; put them into the preserving-kettle, with lough cold water to cover them, heat them slowly, and boil 542 PRACTICAL AMERICAN COOKERY. them gently until they are quite tender; then skim them from the water ; in their place put the peelings and cores, and boil them for an hour, and then strain the water from them ; allow a pint of this water and a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.