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1889 Victorian Trade Card - Arbuckle Brothers Coffee Company - PEARS (#50)
SERIES: Cooking Notes (Blue text variety)
SIZE: 5" x 3"
DATE: 1889
LITHOGRAPHER: Knapp & Co.
CONDITION: Good to very good, I'd say. This card is lightly soiled with slightly worn edges and rounded corners. There are small creases across both upper corners. (Please see scans.)
MULTIPLE ITEM SHIPPING DISCOUNT: I will ship up to 4 cards for the single base shipping charge shown. For purchases of more than 4 cards, the shipping charge will increase by just a small increment for every 4 additional cards.
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RECIPES: Pears.
PEAR MARMALADE.--Boil the pears with the skins on; when soft, rub them through a sieve, and put to each pound of pulp three-quarters of a pound of brown sugar; stew it over a slow fire till it becomes a thick jelly. It should be stirred constantly.
BRANDIED PEARS.--Scald and peel the fruit; make a syrup of half a pound of sugar to each pound of fruit; drop in the pears, and, when done, put in jars. Boil syrup a little longer, and allow it to cool; then add one pint of brandy to each quart of syrup, and pour over the pears.
PEAR PUDDING.--For a delicate and toothsome dessert, take eighteen small pears, and, after peeling and coring, slice them into a stewing pan; to this add the juice of two lemons, half a pint of water, half a pound of sugar, one ounce of gelatine, and fifteen to twenty almonds, blanched and chopped finely. Stew the whole over a moderate fire until it is quite tender, rub it through a sieve into another dish, and stir it upon ice, and when it is on the point of setting add a pint of well-whipped cream and pour into a mould.
BAKED PEARS.--One of the simplest and best ways is to wash the pears, bake them whole in a pan, adding a very small amount of water; sprinkle them over with sugar, and serve with their own syrup.
SIZE: 5" x 3"
DATE: 1889
LITHOGRAPHER: Knapp & Co.
CONDITION: Good to very good, I'd say. This card is lightly soiled with slightly worn edges and rounded corners. There are small creases across both upper corners. (Please see scans.)
MULTIPLE ITEM SHIPPING DISCOUNT: I will ship up to 4 cards for the single base shipping charge shown. For purchases of more than 4 cards, the shipping charge will increase by just a small increment for every 4 additional cards.
--------------------------------------------------------------
RECIPES: Pears.
PEAR MARMALADE.--Boil the pears with the skins on; when soft, rub them through a sieve, and put to each pound of pulp three-quarters of a pound of brown sugar; stew it over a slow fire till it becomes a thick jelly. It should be stirred constantly.
BRANDIED PEARS.--Scald and peel the fruit; make a syrup of half a pound of sugar to each pound of fruit; drop in the pears, and, when done, put in jars. Boil syrup a little longer, and allow it to cool; then add one pint of brandy to each quart of syrup, and pour over the pears.
PEAR PUDDING.--For a delicate and toothsome dessert, take eighteen small pears, and, after peeling and coring, slice them into a stewing pan; to this add the juice of two lemons, half a pint of water, half a pound of sugar, one ounce of gelatine, and fifteen to twenty almonds, blanched and chopped finely. Stew the whole over a moderate fire until it is quite tender, rub it through a sieve into another dish, and stir it upon ice, and when it is on the point of setting add a pint of well-whipped cream and pour into a mould.
BAKED PEARS.--One of the simplest and best ways is to wash the pears, bake them whole in a pan, adding a very small amount of water; sprinkle them over with sugar, and serve with their own syrup.
