Apple Compote

Ingredients

• 1 lb. peeled apples.
• 8 oz. sugar.
• 2 tablespooDsful lemon juice.
• 1 pint water.

Method

1. 1

   Boil up the water and sugar, add the lemon juice and the apples, cut into thick slices, and shake to and fro over the fire, keeping the saucepan covered till the apples are transparent.

2. 2

   Then take out, boil the syrup down and pour over them.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 79. The excerpt below is the record exactly as published.

Apple Comp6te.) 1 lb. peeled apples. 8 oz. sugar. 2 tablespooDsful lemon juice. \ pint water. Boil up the water and sugar, add the lemon juice and the apples, cut into thick slices, and shake to and fro over the fire, keeping the saucepan covered till the apples are transparent. Then take out, boil the syrup down and pour over them. ApfelmuB, (Apple Fool.) 2, lbs. apples. | 5 oz. sugar. Peel and core the apples, cutting them up and putting them into cold water at once to preserve the colour. Then place in a saucepan with 3 tablespoonsful of water, keeping the lid on and shaking the pan to and fro frequently. When the apples are soft, rub them through a hair sieve and sweeten with sugar. A flavouring of cinnamon or lemon may be added if desired. 192 Kampott. Pflamnen-Kompott. (Plum Comp6te.) I lb. plums. I ^ lb. sugar. A piece of cinnamon stick. | \ gill water. Boil the water with the sugar, put in the plums, washed and stoned, boil up once, then take out and drain. Let the juice boil down to a thick syrup and pour it over the plums. Mirabellen, greengages, etc., are prepared in the same way. Blmen-Kompott (PbAR COMPdTE.) A pinch of potato flour. 3 oz. sugar. 2 tablespoonsful lemon juice. Peel, core and halve the pears. Boil up the water with sugar and lemon peel. Then put in the pears and lemon juice and stew gently with the lid on the sauce- pan. When soft, take out the pears, thicken the syrup with a little potato flour and pour over them. 2 lbs. pears. J pint water. A little lemon peel. Kirsohen-Kompott. (Cherry Comp6tb.) I lb. Morella cherries. | A piece of cinnamon stick. 10 oz. sugar. Wash and stone the cherries, sprinkle the sugar over them and leave them to stand for 15 minutes. Then pour off the syrup and boil up with the cinnamon. Add the cherries and boil for 2 minutes, shaking the saucepan continually. Should sweet cherries be taken, add a little lemon juice and allow less sugar. Compote. 193 Heidelbeer-Kompott. (Bilberry Comp6te. ) I lb. bilberries. A piece of cinnamon stick. 3 oz. sugar. A pinch of potato flour. Pick over and wash the bilberries and drain them on a sieve. Then mix well with the sugar, put in a sauce- pan and boil for 5 minutes with a little cinnamon, thickening with a pinch of potato flour. It is an im- provement to add a few raspberries or red currants. Preisselbeer-Kompott. (Cranberry Comp6te.) Prepare as Bilberry Compote, but with considerably more sugar. The addition of a few raspberries or black- berries is a great improvement. Baokpflanmen-Kompott. (Comp6te of Prunes.) Rind of a lemon. 2 cloves. Angelica. 2 oz. loaf sugar. i lb. prunes. I pint water. \ pint wine. Put half a pound of prunes into a stewpan with \ pint water and \ pint wine (Marsala will do), the rind of half a lemon pared very thinly, 2 cloves and 2 oz. loaf sugar. Simjner very gently till the fruit is quite tender. Let it get cold, take out the lemon and cloves, and add a few diamond-shaped pieces of angelica. It is then ready for use. GEFRORENES^ (Ices.) 1 pint milk. 2 eggs. Yanilleii-EiB.— I. (Vanilla Ice. — I.) 2 extra yolks. 6 oz. sugar. Half a vanilla stick. Bring ^ pint of the milk slowly to the boil with the vanilla stick. In the meantime, beat up the 4 yolks and the 2 whites with the sugar and put them in a saucepan, not directly over the fire. Pour in the remaining J^ pint of cold milk and the boiling vanilla-flavoured milk and beat all up together continuously till the liquid becomes of the consistency of thick cream. Then pour into a basin and continue stirring till cold. Freeze in a freezing machine. Directions are supplied with every make of machine. Vanillen-Eis.— 11. (Vanilla Ice. — II.) I pint milk. 8 yolks. 8 oz. sugar. Half a vanilla stick. Mix ingredients and prepare the ice according to preceding recipe. Ices. 195 Sohokoladen-Eis. (Chocolate Ice.) I plot milk. 8 yolks. 4 oz. sugar. 3 oz. grated vaniUa chocolate. Prepare as Vanilla Ice. Hass-Eis. (Nut Ice.) I piot milk. 8 yolks. Prepare as Vanilla Ice. 8 oz. sugar. 4 oz. grated candied hazelnuts. Kaffee-Eisu (Coffee Ice.) 2 oz. ground cofFee. I i pint milk. 8 yolks. I 9 oz. sugar. Boil up 2 oz. coarsely-ground coffee in the boiling milk and strain through a cloth. Then prepare as Vanilla Ice. Zitponen-Eis. (Lemon Ice.) 1 pint water.

Cook this with the app: pantry check, scaling, and the assistant.