Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pear | 1 medium (178g) | 101 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- one pound of sugar to two of pears
Directions
BOIL the pears till soft— when cold, rub the pulp through a sieve, and boil it to a jelly, allowing one pound of sugar to two of pears.
SELECT the finest and most perfect quinces, lay them on shelves, but do not let them touch each other; keep them till they look yellow and have a fragrant smell; put as many in the preserving pan as can lie con- veniently, cover them with water, and scald them well: then take out the cores, and put them in water; cover the pan and boil them some time; strain the water, add to it the weight of the quinces in pounded loaf sugar, dissolve and skim it, pare the quinces, put them in the pan, and should there not be syrup enough to cover them, add more water — stew them till quite transparent. They will be light coloured if kept covered during the process, and red if the cover be taken off. Fill the space the cores occupied with quince jelly, before they are put into the pots— and coyer them with syrup. 14
168 THE VIRGINIA HOUSEWIFE.