The 1901 Cookbook Archive
No. 2756 — Orange and Prune Compote
English historical translation of Molokhovets recipe No. 2756 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare orange compote as described in recipe No. 2754, adding ¼–½ pound of prunes. Scald the prunes in boiling water, boil briefly and drain in a sieve.
Arrange the cooked prunes with the oranges and pour over the orange syrup. Do not mix the prune cooking liquid into the compote; offer it separately if desired.
To provide
3–4 oranges. 1–2 tablespoons of rum. ¼–½ pound of French prunes. | ¼–¾ pound of sugar. 10 cloves and orange zest. |
Original source: Read Russian recipe No. 2756. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.