Compote of Bullaces
From Modern cookery, in all its branches, 1884
Serves 2
Adjust sugar based on ripeness.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 403. The excerpt below is the record exactly as published.
Compote of bullaces. — The large, or shepherds’ bullace, is very good stewed, but will require a considerable portion of sugar to render it palatable, unless it be quite ripe. Make a syrup with half a pound of sugar, and three-quarters of a pint of water, and boil in it gently from fifteen to twenty minutes, a pint and a half of the bullaces
Cook this with the app: pantry check, scaling, and the assistant.