Compote of Apples

Ingredients

• twelve medium-sized apples
• a pint and a half water
• sugar for the syrup
• a half quince
• juice of lemon
• a little of the rind
• currant jelly to the syrup

Method

1. 1

   Peel and core the apples, placing them in cold water.

2. 2

   Cook the apples in syrup made from water and sugar.

3. 3

   Optionally, add lemon juice and rind for flavor.

4. 4

   For color, add fruit juice or currant jelly.

5. 5

   Cook until tender, about 10-15 minutes.

6. 6

   Serve with cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 241. The excerpt below is the record exactly as published.

om- pote of apples, peel and core twelve medium-sized apples, throwing them into cold water as fast as peeled to prevent darkening, and proceed after either of the above methods. Any flavoring liked may bb added to the syrup — juice of lemon ana a little of the rind is nice — and if wanted to cook very quickly cut the apples into __^___ halves, thirds or quarters, when they will be AppteOMnpow. done in from ten to fifteen minutes. The fruit may be colored pink if liked, by adding fruit juice or currant jelly to the syrup. Or cook a half quince, cut into four pieces, until tender in a pint and a half water, then add the sugar for the syrup

Cook this with the app: pantry check, scaling, and the assistant.