Pears, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. Pare some Barland pears; take out the core, and lay them close in a tin saucepan, with a cover fitting quite exact.
  2. Add the rind of a lemon cut thin and half its juice, a small stick of cinnamon, twenty grains of allspice, and one pound of loaf-sugar, to a pint and a half of water.
  3. Bake them six hours in a very slow oven.
  4. Prepared cochineal is often used for colouring.
Original Text
Pears, to stew. Pare some Barland pears; take out the core, and lay them close in a tin saucepan, with a cover fitting quite exact; add the rind of a lemon cut thin and half its juice, a small stick of cinnamon, twenty grains of allspice, and one pound of loaf-sugar, to a pint and a half of water. Bake them six hours in a very slow oven. Prepared cochineal is often used for colouring.
Notes
—