Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Seckel Pear Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- 2 lbs. pears
- 1/2 C. brown sugar
- sliced lemon
Method
Pare pears and put in saucepan.
Cover with boiling water.
Add to each quart of pears 1/2 C. brown sugar.
Put in oven, cook until soft, then add sliced lemon cut in fine pieces.
Serve cold.
Nutrition per serving
482Calories
2 gProtein
128 gCarbs
1 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 9. The excerpt below is the record exactly as published.
e 2 C. brown sugar 1 T. mustard Directions: — Chop tomatoes, mix salt with them, let stand over night. In morning pour off water. Chop onion and celery. Mix all together. Pour on vinegar and cook till soft. CANNED QUINCES AND PEARS. 4 lbs. quinces 2 lbs. pears (Seckel) 2 lbs. sugar 1 qt. water LABORATORY COOK BOOK. 21 Directions: — Pare and quarter quinces, pare pears, and leave whole. Simmer from 2 to 3 hours in covered <lish in oven. Bottle hot. SECKEL PEAK SAUCE. Pare pears and put in saucepan. Cover with boiling water. Add to each quart of pears y2 C. brown sugar. Put in oven, cook until soft, i lien add sliced lemon
Cook this with the app: pantry check, scaling, and the assistant.