Peeled pears are placed in acidulated water, filled into jars, covered with sugar syrup (400 g sugar per liter of water), and sterilized for 30 minutes at 90 °C.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 596 (falt i det fri)
From the preserving chapter in "Stor kokebok" (1914). Erken warns against an iron knife because pears discolor; citric acid in the water keeps the fruit light.
Peel the pears
Peel the pears with a stainless-steel knife (originally a horn or silver knife) so they do not discolor.
Place in acidulated water
Place the pears at once in cold water with a few drops of citric acid added, and cover so that air cannot reach them.
Fill the jars
Put the pears into jars, whole with the stem scraped or cut in two.
Sugar syrup
Boil a sugar syrup of 400 g sugar per liter of water and pour it over the pears in the jars.
Sterilize
Sterilize the jars for 30 minutes at 90 °C (195 °F), and let them cool before storing them in a dark, cold place.
The ingredients are written out as a list (the original has the measurements within the text). The horn/silver knife is modernized to a stainless-steel knife. Sterilization at 90 °C (195 °F) for 30 minutes is kept.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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