Pears in Jelly

Ingredients

• six or eight large pears
• a pint and a half of syrup
• 1 oz. of gelatine
• half a pint of boiling water
• two or three drops of cochineal

Method

1. 1

   Peel and halve the pears, core them, and keep in cold water.

2. 2

   Stew in syrup until tender.

3. 3

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

4. 4

   Dissolve gelatine in syrup, add boiling water, color, strain over pears, and cool until jelly is set.

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 in Jelly. — Peel six or eight large pears, cut them into halves, take out the cores, and throw them as they are done into cold water to keep them from becoming discolored. Put them into a saucepan with as much syrup as will cover them, and let them stew gently until they are tender but unbroken. The quantity of sugar put into the syrup will de- pend ixpon the quality of the pears, as some are 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 pow- dered and sifted sugar thickly over them, and arrange them on a glass dish. Supposing there is a pint and a half of syrup, dissolve in it I oz. of gelatine which has been soaked in as much cold water as will cover it for one hour. Add half a pint of boiling water, color with two or three drops of cochineal

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