Compôte of bullaces

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 20 min Total: 20 min
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (3)

for the syrup

half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
three-quarters of a pint of water ↝ Water, tap [Tap water]

for the compôte

a pint and a half of the bullaces freed from their stalks

Instructions (2)

Make a syrup with half a pound of sugar, and three-quarters of a pint of water.
Boil in it gently from fifteen to twenty minutes, a pint and a half of the bullaces freed from their stalks.

Original Text · last edited 5 days ago

Compôte of bullaces.—The large, or shepherds’ bullace, is very good stewed, but will require a considerable portion of sugar to render it palatable, unless it be quite ripe. Make a syrup with half a pound of sugar, and three-quarters of a pint of water, and boil in it gently from fifteen to twenty minutes, a pint and a half of the bullaces freed from their stalks.

Notes

Split from recipe ced7654b-ccfd-443a-ad96-65e72a65f2e9