Golden Compote
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 455. The excerpt below is the record exactly as published.
Golden Compote. — Turn a small fancy mould of either currant, quince, raspberry, or other jelly into the middle of a dish, and make a circle round it of preserved peaches and apricots, cut in halves and trimmed, and boiled in syrup coloured with saffron. Cut some imitation leaves out of candied angelica, arrange them on the top of the circle of fruit, surround the base with a wreath of preserved cherries
Cook this with the app: pantry check, scaling, and the assistant.