Compote of Rice

Name: Compote of Rice
Ingredients: plain boiled rice; any kind of rich preserves, preferably large fruits like peaches, pears or plums

From Cookery for little girls, 1910

Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 22. The excerpt below is the record exactly as published.

Compote of Rice COMPOTE OF RICE Take plain boiled rice, pack lightly in small cups, and put in a warm place for an hour to set. Turn put molded, and send to the table gar- nished with any kind of rich preserves, — prefer- ably such large fruits as peaches, pears or

Cook this with the app: pantry check, scaling, and the assistant.