Compote of Strawberries
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 36. The excerpt below is the record exactly as published.
compote of strawberries use red currant juice instead of water for the syrup. It is generally sufficient to pour a boiling syrup over ripe strawberries
Cook this with the app: pantry check, scaling, and the assistant.