Compote of Apple, a la Watermelon
From The Swedish, French, American cook book, 1918
Serves 1
Dip in warm water, turn out on a paper doily, decorate on the top with pignolia nuts made into daisies.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 498. The excerpt below is the record exactly as published.
Compote of Apple, a la Watermelon Compote de Pommes, a la Pasteque Glaze melon mould with apple aspic, take to one cup apple sauce four tablespoons dissolved Cox’s gelatine, two tablespoons cream, two tablespoons chopped pignolia nuts, color with green coloring
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