Strawberry Compote
From The bride's cook book, 1915
Serves 3
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 108. The excerpt below is the record exactly as published.
STRAWBERRY COMPOTE— Cook 1 cup each of sirup from DEL MONTE Canned Strawberries and com sirup until it spins a thread, add the juice of 1 lemon and V2 cup (Vs can) of the berries, drained. Heap 2 cups of boiled rice in the center of a serving dish and pour strawberry mixture over it. 8A The Conservation Foods of Flavor STRAWBERRY PUDDING— Mix 6 tablespoons of cornstarch with 1/2 cup of sirup from DEL MONTE Canned Strawberries
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