Baked Compote of Apples
From Modern cookery, in all its branches, 1884
Serves 6
Apples should remain whole but be perfectly tender.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 495. The excerpt below is the record exactly as published.
BAKED COMPOTE OF APPLES. ( Our little lady's receipt.') Put into a wide Nottingham jar, w'ith a cover, two quarts of golden pippins, or of the small apple which resembles them in appearance, called the orange pippin (this is very plentiful in the county of Kent), pared and cored, but without being divided ; strew amongst them some small strips of very thin fresh lemon-rind, throw on them, nearly at the top, half a pound of good Lisbon sugar
Cook this with the app: pantry check, scaling, and the assistant.