Compote of Plums
From Cassell's dictionary of cookery, 1892
Serves 2
Adjust sugar and boiling time based on plum quality.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1254. The excerpt below is the record exactly as published.
half a pint of water for ten minutes. Take off the stalks from a poimd of plums, wash and drain them, and then put tliem into the sjTup. Let them boil up once, then draw the saucepan to the side, and simmer them very gently for about throe minutes, or until they are quite tender without being broken. Lift the plums oi-.t carefully, boil the sjTup until it is considerably reduced and very thick, strain it, and when cold pour it over the fruit. Plums prepared in this way may bo used for large and small vol-au-vents. The fruit should not be put into the pastry untH the moment before it is to be served. Plum Wine. — A wholesome wine is oc- casionally made from plums with or without other fruits and ingredients. Plums, Compote of. — Boil half a pint of water with from six to ten ounces of loaf sugar for ten minutes. Put in a pound of plums
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