The 1901 Cookbook Archive
No. 2028 — Plum Compote
English historical translation of Molokhovets recipe No. 2028 from the 1901 Russian cookbook, retaining original methods and measures.
Cut and stone slightly underripe plums, plunge into boiling water until skins split, drain and peel.
Poach in boiling syrup from half a pound sugar, four glasses water, ten to twenty cloves and cinnamon or vanilla.
Lift plums onto a dish, strain the syrup, reduce, cool and pour over.
For fully ripe plums boil only once, skin and arrange on a dish, then cover with cooled cinnamon-and-vanilla syrup. White plums and greengages need not be peeled.
To provide
40–60 plums ¼–¾ pound sugar | 6–12 cloves Cinnamon or vanilla |
Historical editorial note: The body uses ten to twenty cloves while the supply list gives six to twelve.
Original source: Read Russian recipe No. 2028. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.