The 1901 Cookbook Archive
No. 2036 — Cherry and Pear Compote
English historical translation of Molokhovets recipe No. 2036 from the 1901 Russian cookbook, retaining original methods and measures.
Carefully pit a pound cherries. The original calls for a syrup with sugar, two glasses water and a few crushed cherry stones.
Briefly boil pitted cherries in the syrup, strain onto a dish and chill. Reduce, strain and cool the syrup and pour over the cherries.
Peel six to eight pears, halve and seed, cook tender in syrup from two glasses water and a quarter pound sugar. Arrange around the cherries.
Reduce pear syrup to three quarters glass, cool and pour over pears.
To provide
1 pound cherries, about 3 glasses 6–8 pears | ½–¾ pound sugar |
Historical editorial note: Cherry stones can release toxic cyanogenic compounds when crushed; omit crushed kernels in modern cooking.
Original source: Read Russian recipe No. 2036. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.