The National Cook Book, 9th ed.

by Hannah Mary Peterson

PRESERVED PEARS.

431. Peel the pears, and if they are large, cut each one in four pieces, and take out the core.

To a pound of fruit weigh a pound of sugar; dissolve the sugar with just enough water to wet it, add a quarter of an ounce of isinglass dissolved in warm water to five pounds of sugar. When the sugar is dissolved, make the syrup as directed for preserved peaches, and cook the fruit in the same manner.