Stewed Pears

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Pare and halve, or quarter, large pears, according to their size.
  2. Throw them into water as the skin is taken off before they are divided, to prevent their turning black.
  3. Pack them round a blocktin stewpan.
  4. Sprinkle as much sugar over as will make them pretty sweet.
  5. Add lemonpeel, a clove or two, and some allspice cracked.
  6. Just cover them with water.
  7. Add some of the red liquor which will be directed hereafter.
  8. Cover them close.
  9. Stew three or four hours.
  10. When tender, take them out.
  11. Pour the liquor over them.
Original Text
Stewed Pears. Pare and halve, or quarter, large pears, according to their size: throw them into water, as the skin is taken off before they are divided, to prevent their turning black. Pack them round a blocktin stewpan, and sprinkle as much sugar over as will make them pretty sweet: add lemonpeel, a clove or two, and some allspice cracked. Just cover them with water, and put some of the red liquor which will be directed hereafter; cover them close, and stew three or four hours. When tender, take them out, and pour the liquor over them.
Notes
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