Compote of Mixed Fruits

Name: Compote of Mixed Fruits
Yield: 8 servings
Ingredients: Line a large compote or melon form with a clear wine or maraschino jelly; Take a mixed compote of fruit, or use preserved fruit, as cherries, peaches, apricots, greengages, plums, etc.

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 8

Can use whole fresh strawberries and raspberries.

Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 85. The excerpt below is the record exactly as published.

COMPOTE OF MIXED FRUITS. Line a large compote or melon form with a clear wine or maraschino jelly. Take a mixed compote of fruit, or use preserved fruit, as cherries, peaches, apricots, greengages, plums, etc.

Cook this with the app: pantry check, scaling, and the assistant.