Recipe or source entry
Compote of Peaches
Divide the peaches in halves; gently simmer them with syrup in a sugar-boiler for five minutes; drain them; remove their skins; dish them up in a compotier; reduce the syrup with a wineglassful of red-currant juice, and pour it over the fruit.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter27/compotes-of-peaches.html- Legacy revision
8531e8373e9b- Source checksum
defd44e124cea65192fe6046687cfd22e3848bb75bf29b107f2b3deaa9065679- Legacy text checksum
8e42e0c6efb7d578a73c07079587dddaab2f55d454125fd3241a6cb5e3569d82
Cite this page
Compote of Peaches. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter27/compotes-of-peaches.html