Pear Soup

Ingredients

• six or eight large pears
• a penny roll
• half a dozen cloves
• three pints of water
• two ounces of sugar
• the strained juice of a fresh lemon
• half a tumblerful of light wine

Method

1. 1

   Pare, core, and slice the pears.

2. 2

   Put them in a stewpan with the bread, cloves, and water.

3. 3

   Simmer until tender, then press through a sieve.

4. 4

   Return the puree to the saucepan, add sugar, lemon juice, and wine.

5. 5

   Boil for 5-10 minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1123. The excerpt below is the record exactly as published.

Pear Soup. — Pare, core, and slice six or eight large pears. Put them into a stewpan with a penny roll cut into thin slices, half a dozen cloves, and three pints of water. Let them simmer until they are quite tender, then press them through a coarse sieve, and return the puree to the saucepan, with two ounces of sugar, the strained juice of a fresh lemon, and half a tumblerful of light wine

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