Compote of Peaches
From My best 250 recipes, 1907
Serve immediately for best flavor.
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 My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 33. The excerpt below is the record exactly as published.
COMPOTE OF PEACHES Reheat cold boiled rice by standing it in a colander in a kettle of boiling water. Pare peaches, cut them in halves and remove the stones. Put the hot rice in the centre of a platter, cover with the peaches, dust with powdered sugar, and serve immediately with a pitcher of cream or milk
Cook this with the app: pantry check, scaling, and the assistant.