Pears, Frosted or Iced

Ingredients

• half a dozen large pears
• 1/2 lb. of powdered and sifted sugar
• a table-spoonful of lemon-juice
• a few drops of cold water
• the white of an egg

Method

1. 1

   Dry the stewed pears, cover them with icing made from beaten egg white, sugar, lemon juice, and cold water.

2. 2

   Set in a warm place or cool oven to stiffen the icing.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 196. The excerpt below is the record exactly as published.

Pears, Frosted or Iced FRUITS Pears, Stewed cochineal, and either a strip of lemon- rind, a quarter of a stick of vanilla, or a few cloves. Simmer very gently until they are quite tender without being broken, then drain them well, put them on a dish, boil the syrup quickly until it is thick ; when it is cold, and just before the compote is to be served, strain, and pour the syrup over the fruit. The pears are to be boiled until tender. Pears, Frosted or Iced. — Take half a dozen large pears, which have been stewed whole in syrup. Dry them well, then cover them smoothly and evenly with a white icing made as follows : Beat the white of an egg to a firm froth, add % lb. of pow- dered and sifted sugar, a table-spoon- ful of lemon-juice, and a few drops of cold water

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