Compote of Strawberries and Raspberries
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Currants may be made into a compote in the same 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 6. The excerpt below is the record exactly as published.
COMPOTE OF STRAWBERRIES AND RASPBERRIES. (Also COMPOTE OF CURRANTS). Wash and drain the berries on a sieve. Boi three pounds of sugar with one pint of water till it forms a thread on the finger, or to a thick syrup. Put the berries in the boiling syrup and let boil for a moment
Cook this with the app: pantry check, scaling, and the assistant.