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Susan Gilbert's late nineteenth century British cookery manuscript

Page 110

Stewed Pears.
Pare and half or quarter large Pears according to their size, throw them into water, let the skin be taken off before they are divided, to prevent their turning black pack them in a jar and sprinkle as much sugar as will make them pretty sweet, and add lemon peel, a Clove or two and some Allspice cracked, just cover them with water, put in a grain or two of Cochineal to give them a rich colour, cover them close & either bake or stew them 4 hours, pour the liquor from them or seive them. 
Baked Pears.
Those need not be of a very fine sort, but some taste better then others, and often those are the least fit to eat raw, wipe but donot pare them, lay them upon Tins, bake in a slow oven, when enough to bear it flatter with a silver spoon, they should be baked 3 or 4 times very gently.
Syllabub.
Put a pint of red wine into a bowl, nutmeg grated, a good deal of sugar, then milk into it 3 pints of milk frothed up if the wine benot sharp it will require more.

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Stewed Pears. Pare and half or quarter large Pears according to their size, throw them into water, let the skin be taken off before they are divided, to prevent their turning black pack them in a jar and sprinkle as much sugar as will make them pretty sweet, and add lemon peel, a Clove or two and some Allspice cracked, just cover them with water, put in a grain or two of Cochineal to give them a rich colour, cover them close & either bake or stew them 4 hours, pour the liquor from them or seive them. Baked Pears. Those need not be of a very fine sort, but some taste better then others, and often those are the least fit to eat raw, wipe but donot pare them, lay them upon Tins, bake in a slow oven, when enough to bear it flatter with a silver spoon, they should be baked 3 or 4 times very gently. Syllabub. Put a pint of red wine into a bowl, nutmeg grated, a good deal of sugar, then milk into it 3 pints of milk frothed up if the wine benot sharp it will require more.