Pears, Border of

Ingredients

• four pounds of small stewing pears
• one pound of loaf sugar
• four ounces of castor sugar
• two ounces of butter
• six sponge cakes
• four whole eggs
• two yolks of eggs
• the grated rind of one lemon
• two inches of cinnamon
• two gills of milk
• carmine or cochineal

Method

1. 1

   Peel, halve, and core the pears.

2. 2

   Place them in a stewpan with syrup made from loaf sugar, water, and carmine.

3. 3

   Cook gently for about half an hour until tender.

4. 4

   Remove pears, reduce syrup by boiling, and re-heat pears in it before serving.

5. 5

   Beat eggs, add castor sugar, lemon rind, milk, and cochineal.

6. 6

   Slice sponge cakes, place in a buttered mold, pour in custard, and bake for about forty minutes in a water bath.

7. 7

   Turn out onto a hot dish, arrange pears, strain syrup over them, and serve.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 221. The excerpt below is the record exactly as published.

Pears, Border of. Take four pounds of small stewing pears, one pound of loaf sugar, four ounces of castor sugar, two ounces of butter, six sponge cakes, four whole eggs, two yolks of eggs, the grated rind of one lemon, two inches of cinnamon, two gills of milk, carmine or cochineal

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