Cremona Compote

Ingredients

• 1 pint of syrup
• 1 teacupful of vinegar
• 41b. of mixed newly-preserved fruits
• 1 teaspoonful of powdered mustard
• not quite i pint of water

Method

1. 1

   Boil 1 pint of syrup to 28 degrees, mix in 1 teacupful of vinegar, boil again, and let cool.

2. 2

   Drain syrup from 4 pounds of mixed fruits, mix 1 teaspoon of mustard with water, stir in gradually with syrup, pour over fruit, and let sit for 24 hours.

3. 3

   Serve in a Compote-dish.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 455. The excerpt below is the record exactly as published.

Cremona Compote.— Boil 1 pint of syrup to 28deg., mix in 1 teacupful of vinegar, boil up again, and let it cool. Drain off the syrup from 41b. of mixed newly-preserved fruits, and put them in a jug. Mix 1 teaspoonful of powdered mustard with not quite i pint of water

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