Compote of Quinces
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 3
Sweet apples and quinces in equal portions make a nice compote stewed in this manner.
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 5. The excerpt below is the record exactly as published.
COMPOTE OF QUINCES. Peel and quarter the fruit and put in cold water. Boil the peel and core in some water till soft, then strain off the juice. Add one pound of sugar to each quart of the liquid
Cook this with the app: pantry check, scaling, and the assistant.