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Dessert

Stewed Fruit for Gouty Dyspepsia

A baked fruit dish seasoned with bicarbonate of potash, used as a remedy for gouty dyspepsia.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Stewed Fruit for Gouty Dyspepsia

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Place the fruit in a baking dish and sprinkle the bicarbonate of potash over the fruit.

Bake and serve

  1. Bake in the oven until the fruit is tender, but do not overcook.

  2. Serve warm or cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fruit
Forms the bulk of the dish and supplies moisture and natural sugars that soften and sweeten as it bakes.
Bicarbonate of potash
An alkaline salt that raises the fruit's acidity level, which can soften its tissues and change its color.

The step that matters

Bake until tender, but do not overcook. Heat slowly breaks down the cell walls and pectin that hold fruit together. Once it is tender, further baking makes it collapse into mush and lose its shape and fresh flavor.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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