Crushed Fruits and Compotes of Fruit in Forms
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
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 85. The excerpt below is the record exactly as published.
CRUSHED FRUITS AND COMPOTES OF FRUIT IN FORMS. Prepare berries and other fruits ia the same way as for marmalade (see Preserves No. 13). Use ten ounces of sugar to each quart of fruit (more if the fruit is very tart). Stir juice and sugar till well dissolved and clear. Warm lightly and add one ounce of dissolved gelatin
Cook this with the app: pantry check, scaling, and the assistant.