Name: Fresh Raspberry Compote
Ingredients: 1 quart fresh raspberries; 1 pound powdered sugar; 1 quart thin claret; 1 quart cold water

Fresh Raspberry Compote

A chilled compote of fresh raspberries sweetened with powdered sugar, flavored with claret and water, served with sponge cake.

From an old cookbook · modernised transcription

From a historical cookbook (Internet Archive) · 4 ingredients

Fresh Raspberry Compote

Ingredients

1 quart fresh raspberries
1 pound powdered sugar
1 quart thin claret
1 quart cold water

Directions

Prepare

Bruise the raspberries thoroughly and place them in a glass dish.
Sprinkle the powdered sugar over the raspberries.
Let the mixture sit in a cool place for 2 hours.

Serve

Pour the thin claret and cold water over the raspberries before serving.
Serve with sponge cake or any light cake.

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

Raspberries: Provide the main fruit flavour and body, softened and juicy once bruised.
Powdered sugar: Sweetens the fruit and draws out its juices as it sits.
Thin claret: Adds wine flavour and liquid to the compote.

“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.