Compote of Lemons
From The encyclopaedia of practical cookery, 1892
Serves 4
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.
Pare the Lemons very thinly, turn- ing them spirally, make some transverse incisions on them, and cut out some fancy designs. Put the Lemons in a saucepan with sufficient water to cover, and bail gently for about twenty minutes. Drain the Lemons, put them into a sugar-boiler with some syrup, and simmer for twenty minutes longer. At the end of that time turn the Lemons into a basin with the syrup, and leave for several hours. When ready to serve arrange the Lemons in a compote- dish, and pour the syrup over them. 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
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