Mrs Beeton Stewed Pears
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
8 large pears,
5 oz. of loaf sugar,
6 whole allspice,
1/2 pint of water,
1/4 pint of port wine,
a few drops of prepared cochineal.
Mode.—Pare the pears, halve them, remove the cores, and leave the stalks on; put
them into a lined saucepan with the above ingredients, and let them simmer very
gently until tender, which will be in from 3 to 4 hours, according to the
quality of the pears. They should be watched, and, when done, carefully lifted
out on to a glass dish without breaking them. Boil up the syrup quickly for 2 or
3 minutes; allow it to cool a little, pour it over the pears, and let them get
perfectly cold. To improve the colour of the fruit, a few drops of prepared
cochineal may be added, which rather enhances the beauty of this dish. The fruit
must not be boiled fast, but only simmered, and watched that it be not too much
Time.—3 to 4 hours. Average cost, 1s. 6d.
Sufficient for 5 or 6 persons.
Seasonable from September to January.
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