Pear Pickles

Ingredients

• half a peck of pears
• two ounces of cinnamon-bark
• half an ounce of cloves
• two pounds of sugar
• one pint of vinegar

Method

1. 1

   Pack the halved and cored pears closely in a preserving-kettle.

2. 2

   Add spices, sugar, and vinegar; cover and boil on a slow fire for two to three hours until thoroughly cooked.

3. 3

   Store in a stone jar covered with brandy-soaked paper.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 46. The excerpt below is the record exactly as published.

Pear Pickles. Take half a peck of pears halved and cored, lay the pieces together, and pack them all closely in a preserving-kettle. Add two ounces of cinnamon- bark and half an ounce of cloves, two pounds of sugar, and one pint of vinegar ; cover them up, and set on a slow fire to boil. Boil down until thoroughly cooked, requiring two or three hours. Put in a stone jar, and cover with white paper wet with brandy. — Mrs. Matilda J. Anderson, Dayton, O. Pickled Muskmelon. Take a ripe melon (cantaloupe), peel, and cut in blocks. Then take two tablespoonfuls of pulverized alum dissolved in hot water, pour over, and add cold water until they are covered. (Press them down with a plate.) Let them stand over night, then drain PICKLED M US KM EL ON. II9 off, and rinse well in cold water. Take a quart of vinegar and two pounds of sugar, boil, and pour over. Do this for nine mornings, adding to the vinegar and sugar if necessary. The ninth morning tie up in a thin muslin bag an ounce of cloves and two ounces of cinnamon-bark

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