PEAR-SYRUP OR JELLY(Preserving And Bottling.) - (The Jewish Manual)
This preparation, although little known in England, forms an important
article of economy in many parts of the Continent. The pears are first
heated in a saucepan over the fire until the pulp, skins, &c., have
separated from the juice, which is then strained, and boiled with
coarse brown sugar to the thickness of treacle; but it has a far
more agreeable flavour. It is cheaper than butter or treacle, and is
excellent spread upon bread for children.
Viewed 1913 times.
Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Another Excellent Receipt.
Cocoa Nut Pudding.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.
Cutlets A La FranÇaise.
Stock Or ConsommÉ.
To Stew Duck With Green Peas.
Sweetbreads Stewed Brown.
Little Short Cakes.
Turkey Boned And Forced.
Gateau De Tours.
Cutlets In Brown Fricassee.
Mutton Stewed With Celery.
See Blankette Of Veal.
Common Veal, Stuffing.
A Vol-au-vent Of Fruit.
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