Raspberry Compote

Ingredients

• I lb. raspberries.
• ^ gill water.
• A pinch of potato flour.
• 10 oz. sugar.

Method

1. 1

   Boil up the sugar and the water and pour over the fruit.

2. 2

   Leave standing for 15 minutes.

3. 3

   Then strain off the syrup, boil it for 5 minutes, thicken with potato flour, and pour over the fruit again.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 79. The excerpt below is the record exactly as published.

I lb. raspberries. ^ gill water. Compote. 191 Himbeer-Kompott, (Raspberry Comp6tb.) A pinch of potato flour. 10 oz. sugar. Boil up the sugar and the water and pour over the fruit. Leave standing for 1 5 minutes. Then strain off the syrup, boil it for 5 minutes, thicken with potato flour, and pour over the fruit again. Johannisbeer-Kompott. (Red Currant Comp6tb.) I lb. currants. A pinch of potato flour« 14 oz. sugar. \ gill water. Prepare as Raspberry Compote. Apfel-Kompott. (Apple Comp6te.) 1 lb. peeled apples. 8 oz. sugar. 2 tablespooDsful lemon juice. \ pint water. Boil up the water and sugar, add the lemon juice and the apples, cut into thick slices, and shake to and fro over the fire, keeping the saucepan covered till the apples are transparent. Then take out, boil the syrup down and pour over them. ApfelmuB, (Apple Fool.) 2, lbs. apples. | 5 oz. sugar. Peel and core the apples, cutting them up and putting them into cold water at once to preserve the colour. Then place in a saucepan with 3 tablespoonsful of water, keeping the lid on and shaking the pan to and fro frequently. When the apples are soft, rub them through a hair sieve and sweeten with sugar. A flavouring of cinnamon or lemon may be added if desired. 192 Kampott. Pflamnen-Kompott. (Plum Comp6te.) I lb. plums. I ^ lb. sugar. A piece of cinnamon stick. | \ gill water. Boil the water with the sugar, put in the plums, washed and stoned, boil up once, then take out and drain. Let the juice boil down to a thick syrup and pour it over the plums. Mirabellen, greengages, etc., are prepared in the same way. Blmen-Kompott (PbAR COMPdTE.) A pinch of potato flour. 3 oz. sugar. 2 tablespoonsful lemon juice. Peel, core and halve the pears. Boil up the water with sugar and lemon peel. Then put in the pears and lemon juice and stew gently with the lid on the sauce- pan. When soft, take out the pears, thicken the syrup with a little potato flour and pour over them. 2 lbs. pears. J pint water. A little lemon peel. Kirsohen-Kompott. (Cherry Comp6tb.) I lb. Morella cherries. | A piece of cinnamon stick. 10 oz. sugar.

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