Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pear | 1 medium (178g) | 101 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7 pounds pears
- 3 pounds sugar
- 1 pound of fruit
- four cloves
- five consecutive days
- 1 pountl of sugar
- lemon rind
Directions
7 pounds pears, 3 pounds sugar, 1 pt. vinegar, I/2, o/.. ginger root, Yj lemon (rind), I/2 oz. whole cloves, Y2 oz. whole allspice, ^/^ oz. stick cinnamon ; cut the pears in half ; remove the seeds and pare ; put the vinegar and sugar on to boil. Into each piece of the pear stick three or four cloves ; divide the cinnamon, allspice and ginger into tAvo parts ; put into small pieces of cheese cloth ; tie tightly, and then throw them into the sugar and vinegar. When this mixture begins to simmer, add the pears and the lemon rind ; bring all to boiling point; take from the fire, and turn carefully into a stone jar; stand in a cool place over night. Next day drain all the syrup from the pears into a porcelain lined or agate kettle ; cook over a moderate fire, and when boiling hot pour it back in the jar over the pears. Next day drain and heat again as before ; do this for five consecutive days. The last day boil the syrup down until there is just enough to cover the fruit; add the fruit to the hot syrup, bring the whole to a boil, and put in stone or glass jars or tumblers. The pears may be finished in one day, by taking out the fruit and cooking the syrup slowly down to the right amount, then the fruit is added to it. re-heat and finish as above. Miss DeForest.
PINEAPPLE.
Pare fruit and take out all eyes; cut in small slices; weigh fruit and with half as many pounds sugar as fruit put in a crock aiul let stand over night; in the morning put it over the fire and let boil for a minute only.
PINEAPPLE (CANNED COLD.)
Cut up fruit into dice or shred it. To 1 pound of fruit. 1 pountl of sugar; place in layers in a crock; leave over night; put in glass cans and fill to top; seal airtight, dipping covers and rubbers in -warm water; place in a dark place. ]\Irs. C. B. Salver.
254 THE WARREN COOK BOOK.