Recipe Manuscript

Blandad Kompott

Name: Blandad Kompott
Prep time: PTPT10M
Cook time: PTPT1H30M
Yield: 6
Cuisine: American
Ingredients: 100 g dried apples; 100 g dried pears; 100 g dried plums (prunes); 100 g dried sour cherries (or substitute with dried cranberries or regular cherries if unavailable); Water (enough to cover fruit by 5 cm, approximately 1.5–2 liters); 1–2 tbsp fresh orange or lemon juice; 1–2 tbsp potato starch or cornstarch (for thickening); Milk or cream (to serve); Granulated sugar (to serve)

"Mixed Compote"

1889

From the treasured pages of Praktisk, illustrerad kok-bok för Svenskarne i Amerika

Written by C. A. (Charles A.) Vallentin

Age of Gastronomy (1800 - 1900)American European Beginner Dessert

Original Recipe • 1889

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Blandad Kompott

"Torkade äpplen, päron,plommon och korsbär sköljas väl och läggas 12 timmar före man vill använda dem i en skål med så mycket kallt vatten att det står 2 tum öfver frukten. Skålen betäckes med ett lock och andra dagen häller man frukt och vatten i en kastrull jemte något apelsin eller lemonsaft samt låter det långsamt koka 1—2 timmar. Skulle saften vara för tunn afredes den med potatismjöl eller stärkelse. Serveras med mjölk eller grädde och strösocker. Alla slags torkade fruktsorter kan man bereda på samma sätt eller med liten skilnad."

English Translation

"Dried apples, pears, plums, and cherries are rinsed well and placed 12 hours before use in a bowl with enough cold water to cover the fruit by 2 inches. The bowl is covered with a lid, and the next day, the fruit and water are poured into a saucepan along with some orange or lemon juice and allowed to simmer slowly for 1–2 hours. If the juice is too thin, it is thickened with potato flour or starch. Serve with milk or cream and granulated sugar. All kinds of dried fruit can be prepared in the same way or with slight variations."

Note on the Original Text

Recipes of this era were written prescriptively but without precise measurements, relying on the experienced cook’s judgment. Quantities like 'så mycket kallt vatten att det står 2 tum öfver frukten' ('as much cold water as stands two inches above the fruit') reflect this trust in intuitive cooking, and time estimates are wide ranges based on stove variability. The spelling and certain terms ('korsbär' for cherries) are slightly archaic or dialectal; modern spelling would use 'körsbär.' Directions assume the user understands foundational tasks (like thickening with potato flour) and includes optional flavorings as indications of personal taste.

Modern Kitchen Interpretation

Recipe's Origin

Praktisk, illustrerad kok-bok för Svenskarne i Amerika - Click to view recipe in book

Title

Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)

You can also click the book image above to peruse the original tome

Writer

C. A. (Charles A.) Vallentin

Era

1889

Publisher

Svenska bok-och musikhandelns förlag

Background

A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the 1889 Swedish-American cookbook 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika,' written by Charles A. Vallentin to guide Swedish immigrants in the United States. In the late 19th century, dried fruits were essential pantry staples, ideal for long winters and times when fresh produce was scarce. Compotes played a comforting, nostalgic role in the Swedish immigrant diet, providing a taste of home with straightforward techniques and readily available ingredients. Such compotes were versatile, eaten on their own or as an accompaniment to porridge or desserts.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 1800s, Swedish-American households would have used simple kitchen implements: a deep ceramic or enamel bowl for soaking the fruit, a sturdy saucepan or pot for simmering, a wooden spoon for stirring, and possibly a ladle for serving. Lids for bowls or pots were either purpose-made or improvised with cloth or plates. Cooking was done on wood or coal stoves, which required skillful management of heat for gentle simmering.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

1 hr 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3.5 oz dried apples
3.5 oz dried pears
3.5 oz dried plums (prunes)
3.5 oz dried sour cherries (or substitute with dried cranberries or regular cherries if unavailable)
Water (enough to cover fruit by 2 inches, approximately 6–8 cups)
1–2 tbsp fresh orange or lemon juice
1–2 tbsp potato starch or cornstarch (for thickening)
Milk or cream (to serve)
Granulated sugar (to serve)

Instructions

Begin by thoroughly rinsing about 3.5 oz each of dried apples, dried pears, dried plums (prunes), and dried sour cherries (or other dried fruit as preferred).
Place the fruit in a large bowl and cover with cold water until the water rises about 2 inches above the fruit.
Cover the bowl and let the fruit soak for 12 hours, or overnight.
The next day, pour both the fruit and the soaking water into a saucepan.
Add 1–2 tablespoons of freshly squeezed orange or lemon juice for acidity.
Slowly bring the mixture to a gentle boil, then let it simmer on low heat for 1–2 hours, until the fruit is tender and the flavors have combined.
If the cooking liquid is too thin, thicken it by dissolving 1–2 tablespoons of potato starch or cornstarch in a little cold water, then stirring it into the simmering fruit until slightly thickened.
Serve the compote warm or chilled, with milk or cream and a sprinkling of granulated sugar to taste.

Estimated Calories

180 per serving

Cooking Estimates

It takes about 10 minutes to prepare the dried fruit and soak it overnight. The next day, cooking takes around 1.5 hours. This recipe makes 6 servings, and each serving has about 180 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.