Pears

Ingredients

• two cups of sugar
• one cup of water
• lemon peel can be cooked in the syrup

Method

1. 1

   Make a syrup of sugar and water.

2. 2

   Peel, core, and half the pears, and cook in boiling syrup.

3. 3

   Apples can be preserved in this way also.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 68. The excerpt below is the record exactly as published.

Pears (whole) .......20..-.2. 30 « Sues artlett Pears (sliced) © acing atte, arp as are eM 20 . 6.5 os DS Sr peal nae of alae Pin alee ew. ov Eels Sach Sie aie Perreapple= (Sliced) cn ote: eke see 3 Oe 15 4 Ones ADDO Pe hie Paks Gas Pe piso sig es Gone pas = pa PTE Ge ee, ee i ean Ret oes tees 6 . pear ty Wild Grapes 2 cs ccc teense cee cee e teense 10 8 ie: ee ETO ey een ee Ae ae Cid oes Reece oP se 8 cs 8 As Ree SLL COG) =e cce se race ta sm tetas oe 35 5 193— Sour Apples (quarter) PE os Peas SR eR 10 ‘s Ss pee SO TSHe TS See ree ee ea alan Sone ore aA, haar ag 45 a Teaspoon salt. —Mrs. C. M. Brown, Marshville, Ont. BLUEBERRIES. Use small amount of water, sweeten with sugar to ake a mild syrup. Bring to boiling point, add blueberries, boil gently eight inutes and fill hot, sterilized jars to within quarter of inch of top. .Seal eT. W. F. Frazer, Cutler, Ontario. CHERRIES. Wash and remove stems and pits, use a pound of sugar to ch pound of fruit, make a syrup of the sugar with the juice and a little ater; boil 10 minutes with fruit and turn into bottles and seal.—Mrs. Wm. artin, Perth, Ontario. WELL PLEASED AFTER EIGHT YEARS’ USE Jd. a8 Levagood, Didsbury, Alta., says:—We have used a Magnet Cream 7 arator for eight me and cre well pleased with tt. FC CITRON. Pare and cut in small cubes 8 pounds of citron, put in preserv- ing kettle with 6 pounds of sugar and let stand over night. ‘In the morning ~ simmer for two hours, Add juice of 4 lemons and the rind of two, cutting the rind in small pieces. Simmer 15 minutes after putting in the lemon, Pour into jars and seal at once——Mrs. Wm. Miller, Oakville, Ontario. GOOSEBERRIES. For every pound of gooseberries use % pound of sugar, and let stand for 2 or 3 hours in the preserving kettle, then bring: slowly to the boiling point, fill into jars and seal.—Mrs. T. Rickmire. PEACHES. Brush the down from the peaches and put into a deep disk, pour enough boiling water;on to cover them, lay a thickly folded towel over dh Sah ads es ea the dish, let stand until the water is nearly cold, then take out the peaches Es one at a time and rub off the skins with a coarse towel. Place layer of sugar in the jar, then layer of peaches, then sugar and peaches alternately to fill jar, having layer of sugar on top, close and seal at once. Keep in a dark place.—Mrs. T. Rickmire. ‘ PEARS. Make a syrup of two cups of sugar and one cup of water. Peel, core and half the pears and cook in boiling syrup. For pears without much flavor, lemon peel can be cooked in the syrup

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