18-year-old Helena Muffly wrote exactly 100 years ago today:
Friday, October 10, 1913: About the same as other days.
Her middle-aged granddaughter’s comments 100 years later:
Since Grandma didn’t write much a hundred years ago today, I’ll share a recipe for Fried Pears that I found in the August, 1913 issue of Farm Journal.
Fried pears—Fried pears are delicious. Prepare in the following manner: Remove peel, seeds and core. Slice and fry to a delicate brown in drippings or melted butter. Arrange upon a dish and sprinkle powdered sugar on each piece.
I fried the pears in melted butter. At first I used a medium temperature, but then turned it up to medium high to brown the pears. This was hotter than what I normally use when frying with butter—but the pears won’t brown until I turned the heat up.
I used a spatula to turn the pears—and probably cooked them for about 3-5 minutes on each side. Since I used such a high temperature, I watched the pears like a hawk—because I wanted them to brown but not burn.
The powdered (confectioner’s) sugar sweetened the Fried Pears slightly—but did not garnish them for very long. The sugar dissolved in less than a minute.
The Fried Pears were yummy—though very similar to what I think hot canned pears would taste like. If I made this recipe again I would skip the sugar.