Fruit Compote

Ingredients

• one-half package of gelatine
• one-half cup of cold water
• two cups of boiling water
• the grated rind and juice of one lemon
• one cup of sugar
• a few drops of almond flavoring
• four oranges
• four bananas
• one cup of shelled walnuts
• one-half cup of Marachino cherries
• a cup of whipped cream

Method

1. 1

   Soak one-half package of gelatine in one-half cup of cold water: let stand one-half hour, then add two cups of boiling water, the grated rind and juice of one lemon, one cup of sugar, a few drops of almond flavoring, and let stand over night.

2. 2

   Next day slice and sugar four oranges, four bananas, the juice of one-half grapefruit, one cup sliced pineapple, twelve large strawberries, one cup of shelled walnuts, one-half cup of Maraschino cherries; put in alternate layers with the gelatine.

3. 3

   In the center, place a cup of whipped cream, sweetened and flavored with vanilla.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 117. The excerpt below is the record exactly as published.

FRUIT COMPOTE. Mariane Kath- rine Miller, 2323 Leoti street, Los Angeles.— Soak one-half package of gelatine in one-half cup of cold water: let stand one-half hour, then add two cups of boiling water, the grated rind and juice of one lemon, one cup of sugar, a few drops of almond flavoring, and let stand over night. Next day slice and sugar four oranges, four bananas, the juice of one- half grapefruit, one cup sliced pineapple, twelve large strawberries, one cup of shelled walnuts, one-half cup of Marachino cherries; put in alternate layers with the gelatine. In the center, place a cup of whipped cream

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