Compote of Lemon Baskets
From The encyclopaedia of practical cookery, 1892
Serves 6
When ready to serve, drain the baskets, fill them with a macedoine of fruits mixed with a small quantity of lemon-jelly, arrange them in a glass dish, pour some syrup flavoured with cedrat over, and serve.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 280. The excerpt below is the record exactly as published.
Compote of Lemon Baskets.— Procure Lemons of an equal size, and with a sharp knife cut out two pieces from the upper part of the fruit, so as to leave a band measuring Jin. wide, thus forming a handle; pass the knife round the inside of the band, level it with the bottom pulp, and remove the pieces of Lemon ; with a teaspoon remove the remaining pulp, without damaging the shape of the basket. As each basket is finished drop it into a basin of cold water, and when all are completed put them into a saucepan of boiling water and simmer over the fire for three or four minutes. Drain the peels, and with a tin perforating cutter, stamp them to represent Km. 1057. Compote of Lemon Baskets. open work, and scallop round the edges. When completed put the baskets into a sugar-boiler with some syrup boiled to 24deg.
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