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Victorian Cookery: Recipes and History

Victorian Cookery: Recipes and History
by Maggie Black
  With more than 30 recipes covering the whole range of Victorian society, this book gives a fascinating insight into the way food was prepared and enjoyed by our ancestors.
  More information and prices from: - British pounds - US dollars - Canadian dollars - Euros - Euros

Victorian Pear Recipes

From 'The Dictionary of Daily Wants' - 1859

PEAR JELLY. - Peel and cut ripe pears into quarters, and boil them into a marmalade with water; then pass the marmalade through a sieve, so as to leave only the juice, and boil it with sugar in equal portions. "When it has become sufficiently thick by boiling, put it into glasses and cover it.

PEAR MARMALADE. - Take ripe pears of good quality, and having peeled them, boil them until they are quite soft; press them through a sieve, and put the marmalade over the fire. When it becomes thick, moisten with syrup, and add powdered sugar in such proportion that the whole quantity of sugar employed may be equal to one pound for a pound of fruit. The sugar and fruit are to be made quite hot, and stirred frequently, taking care, however, never to pass the state of simmering. When it is thoroughly heated, and of a proper consistence, put it into pots in the usual way.

PEARS BAKED. - The pears employed for baking are those of a hard green kind. Wipe, but do not pare them; lay them on tin plates, and bake them in a slow oven. When soft enough to bear it, flatten them with a silver spoon; and when quite done, serve them in a dish with pounded sugar.

PEARS PRESERVED. - Take pears when not too ripe, and set them over the fire in a sufficient quantity of cold water, letting them simmer but not boil. When they are sufficiently softened to yield readily to the pressure of the finger, take them out, peel them carefully, prick them with a pin, and put them on again in fresh water, with the juice of a lemon; let them boil rapidly, and when they are sufficiently done, so that a pin will pass readily through them without the least resistance, take them out, and put them into cold water. In the meantime, have ready some hot thick syrup, and having well drained the pears, pour it over them. Let them stand for twenty-four hours, and then give them a gentle boil. Take them again out of the syrup, and dip them in cold water; after which, pour hot syrup upon them, and when they have stood three days give them another boil; when cold, take them out, drain them, and put them into bottles; then thicken the syrup by a few boilings, and add an equal quantity of brandy. Filter the liquor through a bag, pour it over the fruit and tie down the bottle.

PEARS STEWED.- Peel, and divide into halves or quarters, 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 block-tin stewpan, and sprinkle as much sugar over them as will make them moderately sweet; add lemon-peel, a clove or two, and some bruised allspice; just cover the fruit with water, and add a little red wine. Keep them closely covered, and stew them for three or four hours ; when tender, take them out, and strain the liquor over them.


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