Compote of Plums
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 35. The excerpt below is the record exactly as published.
Compote of Plums. Make the syrup, and put the plums in when it is boiling hot. Let them cook not too rapidly, until they show signs of breaking, then remove them to a dish, and pour the syrup over. Compote of Prunes. Let the prunes soak for several hours in cold water. Pour away this water, then place the SOME GATEAUX AND COMPOTES. 105 prunes in a stewpan with sufficient fresh water to cover them and a few lumps of sugar
Cook this with the app: pantry check, scaling, and the assistant.