DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Susan Gilbert cookbook, 1848-1887

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Page 57

To Stew Pears. 
Pare the largest stewing pears you can get, put a clove in the blossom, and then put them in a well tinned saucepan, with a new pewter spoon in the middle, fill it with hard water, and set it over a slow fire for 3 or 4 hours till your pears are quite soft, and and the water reduced to a small quantity, then put in as much loaf sugar as will make a thick syrup, and give the pear a good boil in it, then cut some lemon peel like straws, serve them up with the syrup in a deep dish. Mrs. G - 

To make Mince Pies without Meat.
Chop 3 lbs of suet very fine 3 lbs of apples, thin pared and cored, with and dry 3 lbs of Currants, stone and chop 1 lb of Raisins beat and sift 1 lb and 1/2 of powdered loaf sugar 4 oz of candied orange peel, 6 oz of Citron mixed well together, with a 1/4 oz of Nutmeg, a little cinnamon 6 or 8 cloves, 1/2 pint French Brandy, put it close and keep it for use. Mrs. Gamhan

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To Stew Pears. Pare the largest stewing pears you can get, put a clove in the blossom, and then put them in a well tinned saucepan, with a new pewter spoon in the middle, fill it with hard water, and set it over a slow fire for 3 or 4 hours till your pears are quite soft, and and the water reduced to a small quantity, then put in as much loaf sugar as will make a thick syrup, and give the pear a good boil in it, then cut some lemon peel like straws, serve them up with the syrup in a deep dish. Mrs. G - To make Mince Pies without Meat. Chop 3 lbs of suet very fine 3 lbs of apples, thin pared and cored, with and dry 3 lbs of Currants, stone and chop 1 lb of Raisins beat and sift 1 lb and 1/2 of powdered loaf sugar 4 oz of candied orange peel, 6 oz of Citron mixed well together, with a 1/4 oz of Nutmeg, a little cinnamon 6 or 8 cloves, 1/2 pint French Brandy, put it close and keep it for use. Mrs. Gamhan