Preserved Pears
From The complete cook book, 1900
Serves 3
Use a silver knife to prevent discoloration.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 132. The excerpt below is the record exactly as published.
PEESERVED PEARS. Take acid pears for preserving. If the fruit is small preserve it whole, if large cut in halves, peel the pears with a silver knife, dropping them into cold water as fast as they are peeled to prevent discoloraton. When the fruit is all preparbd allow a pound of sugar to each 276 The Complete Cook Book. pound of peara. Put the fruit over the fire with just enough water to cover it, and boil it gently until it is tender enough to yield to a slight pressure of the fingers; meantime put the sugar into the preserving kettle, adding to each pound a pint of cold water, and to every five pounds of the sugar, add the thinly pared yellow rind and juice of two lemons, and two ounces of green ginger root
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.