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
It is quite possible to prove the history of written cooking instructions far back into ancient history, in truth as far into history as early Egypt, and possibly even further than that. In practice though, sadly, these old records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. During Roman times around 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by the Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and dill. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new culinary innovations prompted an increase in books on cooking, the majority of which still exist in private collections. By the arrival of the 1900s, cookery publications are increasing in popularity mostly as a result of more people being able to read, people having increased free time and being a little richer. Like it or not, the introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Pear Marmalade recipe.
