Chestnuts, Compote of
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 187. The excerpt below is the record exactly as published.
Chestnuts, Compote of. — Boil the chestnuts for eight minutes, remove the husks and skins, place in a sauce- pan % lb. of granulated sugar and a gill of water. When it comes to a boil, drop in the chestnuts and let them remain until they have ab- sorbed all the syrup ; take them out, arrange high on a glass dish, squeeze over them the juice of half a lemon
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