To Preserve Pears
From The universal cookery book, 1887
Small pears are preferred.
Presented as published in 1887. 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
Nutrition per serving
1746Calories
0 gProtein
452 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories1746 kcal
Protein0 g
Carbohydrates452 g
Sugars453 g
Total Fat1.5 g
Sodium4.5 mg
Potassium9.1 mg
Calcium4.5 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.1 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 47. The excerpt below is the record exactly as published.
TO PRESERVE PEARS. dren regard it as a delightful addition to their lunch of biscuit or cold bread. Apple and quince leather are made in the same fashion, only a little flavoring of spice or lemon is added to them. These leathers are made in the Valley of Virginia, and seldom seen elsewhere in the State. — Virginia Cookery-Book : Mary Stuart Smith. Harper & Brothers , Pubs. (By peri) To Preserve Pears. For preserving, small pears are better than large ones. Pare them, and make a sirup with their weight of sugar and a little water. Leave the stem on, and stick a clove in the blossom end of each. Stew till perfectly transparent. — Arthur's Home Magazine. (By peri) Preserved Cherries. Stone, and to every pound take a pound of sugar
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