Pear Mould

Ingredients

• 4 lb. dried pears
• # oz. gelatine
• 13 gills milk
• Sugar to taste
• 2 eggs
• Rind of half lemon

Method

1. 1

   Prepare dried pears as directed.

2. 2

   Reserve the whites of eggs.

3. 3

   Beat up yolks.

4. 4

   Heat milk and mix with beaten yolks, add grated lemon rind.

5. 5

   Cook carefully till it thickens but does not curdle, and allow to cool.

6. 6

   Rub pears through a sieve and mix with the custard.

7. 7

   Dissolve gelatine in a saucepan with 1 gill of the pear syrup, then strain it into the pulp and custard, and, if not sweet enough, add a little sugar.

8. 8

   When the mixture is beginning to thicken, whisk the egg whites to a stiff froth, and fold in lightly.

9. 9

   Turn into a wet mould.

10. 10

    When thoroughly set, unmould, and serve with the remainder of the pear syrup and a little cream.

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 9. The excerpt below is the record exactly as published.

Pear Mould. 4 Ib. dried pears. # oz. gelatine. 13 gills milk. Sugar to taste. 2 eggs. Rind of half lemon

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