Recipe or source entry
Compote of Cherries
Fine large cherries of light colour, and perfectly ripe, are fittest for this purpose: the stalks should be cut off half way, and all of the same length; the cherries should be simmered in syrup for three minutes, and dished with their stalks upright: a spoonful of noyeau may be added to the syrup.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter27/compotes-of-cherries.html- Legacy revision
8531e8373e9b- Source checksum
c7ece97119d421d448359d3b98a5b0e26a2f6f43e4d4d5d974e29329c55692cc- Legacy text checksum
42d98e560fdbef134993473aa002d7538c15048a769e82d0746f5580584311e4
Cite this page
Compote of Cherries. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter27/compotes-of-cherries.html