M. aux Poires

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

a dozen good mellow pears, such as jargonelles ↝ Pears, raw [Fruits and Fruit Juices]
the juice of three lemons ↝ Lemon, raw [Citrus fruits]
sugar to taste ↝ Sugar, NFS [Sugars and honey]
from 3/4oz. to 11/2oz. of gelatine (according to the quantity of pear purée) dissolved in as little water as possible, and as cool as it can be, short of setting ↝ Gelatin dessert [Gelatins, ices, sorbets]
from a gill to half a pint of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

for serving

whipped frozen cream, sweetened and flavoured to taste ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (6)

Peel, core, and quarter a dozen good mellow pears, such as jargonelles.
Mash them well with a new wooden spoon.
add the juice of three lemons, sugar to taste, and from 3/4oz. to 11/2oz. of gelatine (according to the quantity of pear purée) dissolved in as little water as possible, and as cool as it can be, short of setting.
rub the whole through a tammy.
add from a gill to half a pint of stiffly whipped cream, and mould as usual.
Serve with whipped frozen cream, sweetened and flavoured to taste.

Original Text · last edited 4 days ago

M. aux Poires.— Peel, core, and quarter a dozen
good mellow pears, such as jargonelles, and mash
them well with a new wooden spoon, adding the
juice of three lemons, sugar to taste, and from ¾oz.
to 1½oz. of gelatine (according to the quantity of
pear purée) dissolved in as little water as possible,
and as cool as it can be, short of setting; rub the
whole through a tammy, add from a gill to half a
pint of stiffly whipped cream, and mould as usual.
Serve with whipped frozen cream, sweetened and
flavoured to taste.

Notes

—