Pears in Jelly

Ingredients

• six or eight large pears
• a pint and a half of syrup
• an ounce of gelatine
• two or three drops of cochineal

Method

1. 1

   Peel and halve pears, core them, and soak in cold water.

2. 2

   Stew in syrup until tender.

3. 3

   Brush with egg yolk, sprinkle with sugar, and arrange on a dish.

4. 4

   Dissolve gelatine in syrup, boil, color, and strain over pears.

5. 5

   Chill until set.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1125. The excerpt below is the record exactly as published.

Pears in Jelly (a pretty dish for a Juve- nile Party). — Peel six or eight large pears, cut PEA ( 525 ) PEA tiem into halves, take out the cores, and throw them as they are done into cold water to keep them from becoming discoloured. Put them into a saucepan with as much syrup as wLU cover them, and let them stew gently until they are tender, but unbroken. The quantity of sugar put into the syrup will depend upon the quality of the pears, as some arc naturally much sweeter than others. When sufficiently cooked, drain the pears from the syrup, brush them over with the beaten yolk of an egg, sprinkle powdered and sifted sugar thickly over them, and arrange them on a glass dish. Sup- posing there is a pint and a half of syrup, dissolve in it an ounce of gelatine which has been soaked in as much cold water as will cover it for one hour. Let it boil quickly for five or six minutes, colour with two or three drops of cochineal

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