Compote of Strawberries

Ingredients

• a pint of strawberries
• 5 ozs. of sugar
• a quarter of a pint of water

Method

1. 1

   Take a pint of strawberries.

2. 2

   Pick them, and put them into a bowl.

3. 3

   Pour over them a little clear syrup made by boiling a quarter of a pint of water with 5 ozs. of sugar for ten minutes.

4. 4

   Cover the bowl with a plate, and let them stand for an hour or more.

5. 5

   Drain off the syrup; boil it for a few minutes, skim it, and strain it over the strawberries piled in the centre of a compote-dish.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 200. The excerpt below is the record exactly as published.

a quarter of a pint of water for ten minutes, put in the picked fruit, and let it simmer gently for six minutes. Lift the raspberries out carefully and put them into a glass dish. Let the syrup boil a minute longer and when it is cold pour it over the fruit. Serve as an accompaniment to simple milk pud- dings of various kinds. Time, twenty minutes. Raspberries, Iced (for dessert). — Beat the white of an egg, and stir in with it two table-spoonfuls of cold water. Dip the raspberries one by one in the liquor, drain them, and roll them in finely powdered and sifted sugar. Lay them on paper to dry, and arrange them with other fruits in a dessert dish. Time to dry, six or eight hours. Raspberry Flummery. — One quart of red raspberries, one small cupful of pearl tapioca, half a cupful of sugar, two cupfuls of cold water, two cupfuls of boiling water. Soak the tapioca several hours in the cold water, then put it on the fire with the boiling water and stir until clear. Add the sugar, and, when the tapioca is lukewarm, stir in the berries. Eat when ice- cold with cream and sugar. Raspberry Meringue. — Line a pie-plate with good, light pastry and bake in a quick oven. While still warm, spread thickly with red rasp- berries. Make a meringue of the whites of four eggs beaten stiff with 174 FRU ITS Strawberry Foam Raspberries, Prepared a half-cupful of powdered sugar, and when it is a froth stir lightly through it a half-pint of raspberries. Heap the meringue on top of the berries in the pie-plate, and brown very delicate- ly in the oven. Eat as soon as it is cool. Raspberries, Prepared (for dessert). — An hour before it is to be used, take up the fruit, examine it, and carefully remove every hidl and every im- perfect or decayed portion. Have ready a bowl of cold water. Take a small handful of raspberries at a time, and pass them quickly through the water without allowing them to remain in it for a second. Put them into the dish in which they are to be served, and sprinkle powdered white sugar plentifully over them. This process will freshen the fruit, and not do it any harm. Care should be taken not to touch the fruit after it has been picked until within an hour before it is to be served. Strawberries and Cream. — Pick the strawberries, and remove every imperfect and unsound berry. Do not wash them unless it is absolutely necessary. If, however, they are dusty or not quite fresh, they may be cleansed and freshened by taking them in handfuls and passing them quickly through a basin of cold water. They should not be allowed to re- main in it one instant. If the straw- berries have been gathered in rainy weather, it is very desirable that this cleansing process should be perform- ed. Strawberries are very delicious served with thick cream and finely powdered sugar. These accompani- ments should be sent to table separate- ly, as the sugar, if put upon them even for a short time, will draw out their juice and change their color. Strawberries, Compote of. — Take a pint of strawberries. Pick them, and put them into a bowl. Pour over them a little clear syrup which has been made by boiling a quarter of a pint of water with 5 ozs. of sugar

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