Spiced Pears
From The Institute cook book, 1913
Serves 9
Peaches, grapes, plums, cantaloup, quinces, watermelon rind and cucumbers may be prepared in the same way.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 142. The excerpt below is the record exactly as published.
SPICED PEARS 4 pounds fruit 14 ounce whole allspice 3 pounds sugar 1/2 ounce whole cloves 1 pint vinegar 1/2 stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.