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Potatoes and Pears


  • 2 tablespoons of fat
  • chopped onion
  • 2 tablespoons of flour
  • 1 1/2 cups of water
  • salt
  • brown sugar
  • cinnamon
  • 4 medium-sized cooking pears
  • 6 medium, raw potatoes, pared


Heat fat, add chopped onion and flour; when flour is brown, add water, stir and cook until smooth, add salt, brown sugar and a little cinnamon to taste. Quarter pears, but do not peel, cook them in the brown sauce, then add potatoes, and cook until tender.


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The International Jewish Cook Book (1919).

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