Compote of Green Currants
From Modern cookery, in all its branches, 1884
Serves 4
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 402. The excerpt below is the record exactly as published.
Compote of green currants. — Spring water, half-pint: sugar, fivo ounces ; boiled together ten minutes. One pint of green currants stripped from the stalks ; simmered five minutes. Compote of green gooseberries. — This is an excellent compote if made with fine sugar, and very good with any kind. Break five ounces into small lumps and pour on them half a pint of water ; boil these gently for ten minutes, and clear off all the scum ; then add to them a pint of fresh gooseberries freed from the tops and stalks, washed, and well drained. Simmer them gently from eight to ten minutes, and serve them hot or cold. Increase the quantity for a large dish. Compote of green apricots. — Wipe the down from a pound of quite young apricots, and stew them vei'y gently for nearly twenty minutes in syrup made with eight ounces of sugar and three-quarters of a pint of water, boiled together the usual time. Compote of red currants. — A quarter of a pint of water and five ounces of sugar
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Cook this with the app: pantry check, scaling, and the assistant.