Savoyard Compote

Ingredients

• some small pears
• green almonds
• oranges or lemons
• gooseberries
• carrots
• French beans
• cucumbers
• gherkin
• syrups at 15deg.

Method

1. 1

   Blanch fruits and vegetables, cut into slices, color almonds and vegetables green, separate them, and place in basins with syrup.

2. 2

   Drain syrup after 10 hours, mix with sugar, boil, and pour over fruits and vegetables.

3. 3

   Repeat after 10-12 hours, mix in a bowl, moisten with vinegar syrup, and serve with roasted meat or game.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 456. The excerpt below is the record exactly as published.

Savoyard Compote. — Blanch some small pears, green almonds, oranges or lemons, and gooseberries ; also blanch some carrots, French beans, cucumbers, and gherkins. Boil the fruit and vegetables in water, cut them in little slices, colour the almonds and the vegetables green, separate the fruits and vegetables, and put them into several little basins, pouring over them syrups at 15deg.

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