The 1901 Cookbook Archive
No. 2763 — Dried-Fruit Compote
English historical translation of Molokhovets recipe No. 2763 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse 1½ pounds of dried fruit—prunes, pears, apples or dried apricot halves, either one variety or a mixture—in warm water. Put in a saucepan with a piece of cinnamon, cover with water and simmer until soft, then transfer to a salad bowl.
Separately make a syrup with zest of ½ lemon and a little lemon juice; reduce to 1–1½ glasses and cool. Pour over the cooked fruit.
To provide
1½ pounds of dried fruit. ¼–½ pound of sugar. | Cinnamon or lemon zest. Juice of ¼ lemon. |
Original source: Read Russian recipe No. 2763. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.