Ingredients
10 lb pears
10 lb sugar
6 oranges
3 lemons
1 chopped walnuts & maraschino
1 cherries (if desired)
Directions
Cut pears in medium-sized pieces, mix with sugar and let stand till
some juice forms. Boil down till it starts to thicken slightly.
Squeeze juice from oranges and lemons. Slice oranges and lemon skins
thinly or put through grinder. Steam skins till tender and add to
pears along with juice. Continue boiling till of desired thickness.
(Marmalade is more apt to stick during this second boiling so boil
pears away sufficiently before adding oranges and lemons.) Add
chopped walnuts and cherries just before sealing if desired. Source:
Heritage Recipes ch.
Servings: 1 servings
Pear Marmalade Recipe brought to you by Recipe Ideas
Categories: Pear
The History of Recipes
We are able to trace the history of `recipes` back into the distant past, at least as far back as the Egypt of the Pharoahs, and possibly even further than that. Having said that, in the main part, these old recipes were just very simple pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a few documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius tells us how the Roman chefs used a wide range of aromatic flavors, including some that we all recognise like bay, rue and parsley. During the following few hundred years, the upper-class families of Wesstern Europe tried to lay on the most extravagent meals, and consequentially the best cooks and their recipes were highly sought after. Even so, it wasn`t until the 19th century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, cookery publications were increasing in popularity mostly as a result of better eduction, more leisure time and being a little richer. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Pear Marmalade recipe.
