The 1901 Cookbook Archive
No. 3279 — Pear Preserve
English historical translation of Molokhovets recipe No. 3279 from the 1901 Russian cookbook, retaining original methods and measures.
Choose firm pears that are not overripe, peel them, remove seeds with a penknife and leave a stem about ½ vershok long. Weigh and cover with cold water, then boil until nearly tender.
Carefully drain the cooking water, retaining about 2 glasses. Make a syrup with this water and sugar, adding vanilla or cloves if desired.
For 1 pound pears take 1 pound sugar and 1 glass water. Simmer the pears in the syrup until cooked but not disintegrating. Pour into jars.
After several days drain the syrup, reduce to the desired thickness and pour over the pears when cool.
Historical editorial note: The source mentions keeping 2 glasses pear cooking liquid while the per-pound syrup proportion gives 1 glass water. Both are retained.
Original source: Read Russian recipe No. 3279. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.