Compote Blanche de Pommes
From The profession of cookery, from a French point of view, 1894
Pears may be blanched and done the same way. Apricots done the same should have a glass of sweet wine added to the syrup, and the kernels should be blanched and thrown into it, then poured over the fruit.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 73. The excerpt below is the record exactly as published.
Compote Blanche de Pommes. Pare and quarter some russet apples^ drop them into boiling water with a few lumps of sugar in it. Let them cook till tender through^ but not broken. Arrange in a glass dish, then add more sugar to the liquor to form a syrup
Cook this with the app: pantry check, scaling, and the assistant.