Compote of Oranges and Chestnuts
A historical recipe from A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911).
A historical recipe
A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Project Gutenberg eBook #69364.
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 A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Digitised by Project Gutenberg, eBook #69364 (https://www.gutenberg.org/ebooks/69364). 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.
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Ingredients
Method
- Peel and quarter eight oranges, boil half-pound of lump sugar and half-pint of water till it becomes a syrup.
- Pour over quartered oranges whilst boiling, and let cool.
- Boil one and a half or two pounds of chestnuts until quite cooked;
- peel and put into a boiling syrup, made as above, well flavoured with vanilla.
- Gently simmer for one and a half hours;
- when cool pass through a wire sieve.
- Pile up in centre of dish and place orange round;
- decorate with whipped cream and pistachio nuts (chopped).