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The Jewish Manual: PEAR-SYRUP OR JELLY

Skilled Chefs

The Jewish Manual: Preserving and Bottling


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.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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