Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Compote of Pears
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Select nice pears
- with the juice of one lemon
- and a few whole cloves
Method
Peel and divide in halves or quarters; remove the seeds and stew slowly in a light syrup till tender.
Take out of the syrup and put into a shallow dish.
Reduce the syrup and pour over the fruit; let cool and serve.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 5. The excerpt below is the record exactly as published.
COMPOTE OF PEARS. Select nice pears; peel and divide in halves or quarters; remove the seeds and stew slowly in a light syrup with the juice of one lemon and a few whole cloves
Cook this with the app: pantry check, scaling, and the assistant.