Bilberry Compote

Ingredients

• I lb. bilberries.
• A piece of cinnamon stick.
• 3 oz. sugar.
• A pinch of potato flour.

Method

1. 1

   Pick over and wash the bilberries and drain them on a sieve.

2. 2

   Then mix well with the sugar, put in a saucepan and boil for 5 minutes with a little cinnamon, thickening with a pinch of potato flour.

3. 3

   It is an improvement to add a few raspberries or red currants.

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.

A pinch of potato flour. 10 oz. sugar. Boil up the sugar and the water and pour over the fruit. Leave standing for 1 5 minutes. Then strain off the syrup, boil it for 5 minutes, thicken with potato flour, and pour over the fruit again. Johannisbeer-Kompott. (Red Currant Comp6tb.) I lb. currants. A pinch of potato flour« 14 oz. sugar. \ gill water. Prepare as Raspberry Compote. Apfel-Kompott. (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

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