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Banana Compôte

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • one slice leaning against

Method

  1. Divide the bananas in regular pieces;
  2. arrange them in slices on your compôte dish, one slice leaning against the other in a circle.
  3. Sprinkle them with sugar.
  4. Squeeze the juice of an orange and of half a lemon--this would be sufficient for six bananas--and pour it over the bananas.
  5. Cover the dish and leave it for two hours in a cold place.
  6. A mold of cornflour or of ground rice may be eaten with this.
  7. [Mme.
  8. Gabrielle Janssens.]