Stewed Pears
From Modern cookery, in all its branches, 1884
Serves 4
Wine can be added for flavor.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 497. The excerpt below is the record exactly as published.
STEWED PEARS. Pare, cut in halves, and core a dozen fine pears, put them into a close shutting stewpan with some thin strips of lemon -rind, half a pound of sugar in lumps, as much water as will nearly cover them, and should a very bright colour be desired, a d ^zen grains of cochi- neal, bruised
Cook this with the app: pantry check, scaling, and the assistant.