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New England manuscript cookbook, ca. 1897
Page 41
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Stewed Pears (No. 2) Pare & halve 1 doz. medium sized, ripe, pears; remove cores & put into cold water with juice of 1 lemon or 2 tablespoons white vinegar. Put into kettle over fire 2 cups water, 1 cup sugar, juice of half a lemon & a bit of yellow peel. Put in pears & boil till very tender Pour them into a bowl cover with paper & let it stand till cold. Then drain off the liquor & boil until reduced to half the quantity let it cool. Shortly before serving pile up pears in dish & strain syrup over them. The pears will look white & be fine flavor
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Stewed Pears (No. 2) Pare & halve 1 doz. medium sized, ripe, pears; remove cores & put into cold water with juice of 1 lemon or 2 tablespoons white vinegar. Put into kettle over fire 2 cups water, 1 cup sugar, juice of half a lemon & a bit of yellow peel. Put in pears & boil till very tender Pour them into a bowl cover with paper & let it stand till cold. Then drain off the liquor & boil until reduced to half the quantity let it cool. Shortly before serving pile up pears in dish & strain syrup over them. The pears will look white & be fine flavor
Szathmary Culinary Manuscripts and Cookbooks
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