Pear Marmalade
From Cassell's dictionary of cookery, 1892
Serves 4
Store in a cool dry place.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1122. The excerpt below is the record exactly as published.
Pear Marm.alade. — TVeigh, pare, halve, and core as many ripe mellow pears as it is desired to use. Put them into a preserving- pan, barely cover them with cold water, and simmer gently until they are tender. Lift them out of the water, and boil the liquid for an hour with the skins and cores of the pears. Strain it, make a syrup of it by boiling a pound and a half of sugar and a quart of liquid
Cook this with the app: pantry check, scaling, and the assistant.