Compote of Black Currant
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 50. The excerpt below is the record exactly as published.
COMPOTE OF BLACK CURRANT Make a good custard, and when it is cold put it in custard glasses. Stew some black currants in a strong syrup and put on the top of the custard in the glasses. Then put on some more custard and pour over the top a thin caramel syrup
Cook this with the app: pantry check, scaling, and the assistant.