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Apple Compote

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 4 ingredients

  1. a cup of water
  2. a cup of white wine
  3. a cup of white sugar
  4. six apples

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take six apples ("Greenings," "Baldwins" or "Bellflowers"), pare, quarter, core and lay them in cold water as soon as pared.
  2. Then take the parings and seeds, put in a dish with a cup of water and a cup of white wine, and boil for about fifteen minutes.
  3. Strain through a fine sieve, then put on to boil again, and add half a cup of white sugar and the peel of half a lemon.
  4. Put in the apples and let them stew for fifteen minutes longer.
  5. When the apples are tender, take up each piece carefully with a silver spoon and lay on a platter to cool.
  6. Let the syrup boil down to about half the quantity you had after removing the apples, and add to it the juice of half a lemon.
  7. Lay your apples in a fruit dish, pyramid shape, pour the syrup over them, serve.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Sieve
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.