Compote of Rhubarb
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 Rhubarb. Make a little syrup ; cut the rhubarb — after wiping with a clean cloth — into inch lengths. Drop the pieces into the syrup and cook until they show signs of breaking. Remove the fruit to a dish. Add a few drops of lemon juice
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