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American cookbook, ca. 1850
Page 10
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10 a fine Sieve, when cold take off the Fat...Drink a chocolate cup the first thing the morning, between meals, and just before going to bed. Warm and season it to your taste with a little Salt. Preserved Pears Stew the pears for fifteen Minutes, gently, then put them into cold Water, and let them lay a short time, the peel and divide them, take half their weight in fine Sugar, and to every pound of Sugar put in a pint of Water, boil it and skim it. Then put in the Pears with a little Cochineal finely powder'd, and a few Cloves, a stick of Cinnamon, and the peel of a Lemon cut in thin shreds - boil them very gently for three or four Hours, taking them off the Fire once or twice during the boiling lest they bcome too soft, when the Pears are nearly stew'd enough, add to them two or three large glasses of Port, according to your Quantity of Pears, and the juice of one or two large Lemons. When the Pears are of a good colour take them from the Syrrup, if that remains thing, and boil it till it becomes rich ad good - then pour it on the Pears and tie them down
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10 a fine Sieve, when cold take off the Fat...Drink a chocolate cup the first thing the morning, between meals, and just before going to bed. Warm and season it to your taste with a little Salt. Preserved Pears Stew the pears for fifteen Minutes, gently, then put them into cold Water, and let them lay a short time, the peel and divide them, take half their weight in fine Sugar, and to every pound of Sugar put in a pint of Water, boil it and skim it. Then put in the Pears with a little Cochineal finely powder'd, and a few Cloves, a stick of Cinnamon, and the peel of a Lemon cut in thin shreds - boil them very gently for three or four Hours, taking them off the Fire once or twice during the boiling lest they bcome too soft, when the Pears are nearly stew'd enough, add to them two or three large glasses of Port, according to your Quantity of Pears, and the juice of one or two large Lemons. When the Pears are of a good colour take them from the Syrrup, if that remains thing, and boil it till it becomes rich ad good - then pour it on the Pears and tie them down
Szathmary Culinary Manuscripts and Cookbooks
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