Name: Compote of Apricots and Peaches
Ingredients: a pound of sugar; three quarters of a pound of sugar

Compote of Apricots and Peaches

Ingredients

a pound of sugar
three quarters of a pound of sugar

Directions

Your fruit must be ripe, and boil it in water till it will crush between your fingers ; take the kernels out, reduce it to a pulp, and to each pound of fruit add three quarters of a pound of sugar. Let it boil till it forms a sort of
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COMPOTES. 69

By Frances Crawford. 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. See the original page.