vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stewed Pears
From The century cook book, 1894
Serves 2
Syrup can be colored with cochineal.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 83. The excerpt below is the record exactly as published.
Ste"wed Pears. Take six or eight pears, water, sugar, two ounces of butter, the yolk of an &gg, one-half ounce of gelatine. Peel and cut the pears in any form that may be preferred, and steep them in cold water to prevent their turning black; put them into a saucepan with sufifi- stewed Pear-. "^ cient cold water to cover them, and boil them, with the butter and enough sugar to sweeten them nicely
Cook this with the app: pantry check, scaling, and the assistant.