Compote - Revision history

143.44.193.195: /* See also */

2024-08-22T09:10:36Z

ForsythiaJo: removed Category:Fruit dishes; added Category:Fruit desserts using HotCat

2024-05-02T17:34:59Z

removed Category:Fruit dishes; added Category:Fruit desserts using HotCat

← Previous revision		Revision as of 17:34, 2 May 2024
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	{{reflist}}		{{reflist}}

	[[Category:Fruit ~~dishes~~]]		[[Category:Fruit desserts]]
	[[Category:Ottoman cuisine]]		[[Category:Ottoman cuisine]]
	[[Category:Armenian desserts]]		[[Category:Armenian desserts]]

Yoshi24517: Reverted edits by 2A01:CB19:55F:9400:E0D7:F32C:E314:9B0 (talk): editing tests (HG) (3.4.12)

2023-10-25T19:44:45Z

Reverted edits by 2A01:CB19:55F:9400:E0D7:F32C:E314:9B0 (talk): editing tests (HG) (3.4.12)

← Previous revision		Revision as of 19:44, 25 October 2023
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	==History==		==History==
	Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the [[Latin]] word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy [[potage]].<ref>Constance B. Hieatt and Sharon Butler, ed. ''Curye on Inglysch''. The Early English Text Society, New York, 1985.</ref><ref name=Austin>Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964).</ref><ref>[http://www.florilegium.org/?http%3A//www.florilegium.org/files/FEASTS/idxfeasts.html Information on the Coronation feast of Richard III, taken from Sutton, Anne F. and PW Hammond, The Coronation of Richard III: the Extant Documents, New York; St. Martin's Press, 1983.]</ref> During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.<ref>[http://www.haaretz.com/culture/food-wine/be-merry-a-taste-of-poland.premium-1.470666 Be Merry / A taste of Poland], [[Haaretz]]</ref> In modern [[French language\|French]], the term ~~refersww~~ to usually unsweetened fruit [[purée]] without fruit chunks, such as [[applesauce]].		Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the [[Latin]] word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy [[potage]].<ref>Constance B. Hieatt and Sharon Butler, ed. ''Curye on Inglysch''. The Early English Text Society, New York, 1985.</ref><ref name=Austin>Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964).</ref><ref>[http://www.florilegium.org/?http%3A//www.florilegium.org/files/FEASTS/idxfeasts.html Information on the Coronation feast of Richard III, taken from Sutton, Anne F. and PW Hammond, The Coronation of Richard III: the Extant Documents, New York; St. Martin's Press, 1983.]</ref> During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.<ref>[http://www.haaretz.com/culture/food-wine/be-merry-a-taste-of-poland.premium-1.470666 Be Merry / A taste of Poland], [[Haaretz]]</ref> In modern [[French language\|French]], the term refers to usually unsweetened fruit [[purée]] without fruit chunks, such as [[applesauce]].

	==Variations==		==Variations==

2A01:CB19:55F:9400:E0D7:F32C:E314:9B0: /* History */

2023-10-25T19:44:33Z

History

← Previous revision		Revision as of 19:44, 25 October 2023
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	==History==		==History==
	Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the [[Latin]] word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy [[potage]].<ref>Constance B. Hieatt and Sharon Butler, ed. ''Curye on Inglysch''. The Early English Text Society, New York, 1985.</ref><ref name=Austin>Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964).</ref><ref>[http://www.florilegium.org/?http%3A//www.florilegium.org/files/FEASTS/idxfeasts.html Information on the Coronation feast of Richard III, taken from Sutton, Anne F. and PW Hammond, The Coronation of Richard III: the Extant Documents, New York; St. Martin's Press, 1983.]</ref> During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.<ref>[http://www.haaretz.com/culture/food-wine/be-merry-a-taste-of-poland.premium-1.470666 Be Merry / A taste of Poland], [[Haaretz]]</ref> In modern [[French language\|French]], the term ~~refers~~ to usually unsweetened fruit [[purée]] without fruit chunks, such as [[applesauce]].		Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the [[Latin]] word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy [[potage]].<ref>Constance B. Hieatt and Sharon Butler, ed. ''Curye on Inglysch''. The Early English Text Society, New York, 1985.</ref><ref name=Austin>Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964).</ref><ref>[http://www.florilegium.org/?http%3A//www.florilegium.org/files/FEASTS/idxfeasts.html Information on the Coronation feast of Richard III, taken from Sutton, Anne F. and PW Hammond, The Coronation of Richard III: the Extant Documents, New York; St. Martin's Press, 1983.]</ref> During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.<ref>[http://www.haaretz.com/culture/food-wine/be-merry-a-taste-of-poland.premium-1.470666 Be Merry / A taste of Poland], [[Haaretz]]</ref> In modern [[French language\|French]], the term refersww to usually unsweetened fruit [[purée]] without fruit chunks, such as [[applesauce]].

	==Variations==		==Variations==

ThePiratesPort: Changed "French for Mixture" to correct defintion. Added citation as well.

2023-08-03T14:27:55Z

Changed "French for Mixture" to correct defintion. Added citation as well.

← Previous revision		Revision as of 14:27, 3 August 2023
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	'''Compote''' or '''compôte'''<ref>{{Cite web\|url=https://www.bbc.co.uk/food/compote\|title=Compôte recipes - BBC Food\|website=www.bbc.co.uk\|language=en\|access-date=2019-12-10}}</ref> (French for ''~~mixture~~'') is a [[dessert]] originating from medieval Europe,{{cn\|date=January 2021}} made of whole or pieces of [[fruit]] in [[sugar syrup]]. Whole fruits are cooked in water with sugar and [[spices]]. The syrup may be seasoned with [[vanilla]], [[lemon]] or [[orange (fruit)\|orange]] peel, [[cinnamon]] sticks or powder, [[clove]]s, other spices, ground [[almond]]s, grated [[coconut]], candied fruit or [[raisin]]s. The compote is served either warm or cold.		'''Compote''' or '''compôte'''<ref>{{Cite web\|url=https://www.bbc.co.uk/food/compote\|title=Compôte recipes - BBC Food\|website=www.bbc.co.uk\|language=en\|access-date=2019-12-10}}</ref> (French for ''stewed fruit''<ref>{{Cite web \|title=compote {{!}} Etymology, origin and meaning of compote by etymonline \|url=https://www.etymonline.com/word/compote \|access-date=2023-08-03 \|website=www.etymonline.com \|language=en}}</ref>) is a [[dessert]] originating from medieval Europe,{{cn\|date=January 2021}} made of whole or pieces of [[fruit]] in [[sugar syrup]]. Whole fruits are cooked in water with sugar and [[spices]]. The syrup may be seasoned with [[vanilla]], [[lemon]] or [[orange (fruit)\|orange]] peel, [[cinnamon]] sticks or powder, [[clove]]s, other spices, ground [[almond]]s, grated [[coconut]], candied fruit or [[raisin]]s. The compote is served either warm or cold.

	==History==		==History==

Klbrain: Removing merge template missed when the proposal was closed

2022-11-27T16:28:17Z

Removing merge template missed when the proposal was closed

← Previous revision		Revision as of 16:28, 27 November 2022
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	{{short description\|Dessert of fruit cooked in syrup}}		{{short description\|Dessert of fruit cooked in syrup}}
	{{about\|the dessert\|the similar Eastern European beverage \|Kompot\|other uses\|Compote (disambiguation)}}		{{about\|the dessert\|the similar Eastern European beverage \|Kompot\|other uses\|Compote (disambiguation)}}
	{{merge\|Kompot\|discuss=Talk:Compote#Merger proposal\|date=January 2022}}
	{{Infobox prepared food		{{Infobox prepared food
	\| name = Compote		\| name = Compote

2A02:C7F:4102:A400:65F1:71D:ED7E:2077: /* History */ Statement too broad to find a citation

2022-07-23T06:12:12Z

History: Statement too broad to find a citation

← Previous revision		Revision as of 06:12, 23 July 2022
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	==History==		==History==
	Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the [[Latin]] word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy [[potage]].<ref>Constance B. Hieatt and Sharon Butler, ed. ''Curye on Inglysch''. The Early English Text Society, New York, 1985.</ref><ref name=Austin>Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964).</ref><ref>[http://www.florilegium.org/?http%3A//www.florilegium.org/files/FEASTS/idxfeasts.html Information on the Coronation feast of Richard III, taken from Sutton, Anne F. and PW Hammond, The Coronation of Richard III: the Extant Documents, New York; St. Martin's Press, 1983.]</ref> During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.<ref>[http://www.haaretz.com/culture/food-wine/be-merry-a-taste-of-poland.premium-1.470666 Be Merry / A taste of Poland], [[Haaretz]]</ref> In modern [[French language\|French]], the term refers to usually unsweetened fruit [[purée]] without fruit chunks, such as [[applesauce]].		Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the [[Latin]] word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy [[potage]].<ref>Constance B. Hieatt and Sharon Butler, ed. ''Curye on Inglysch''. The Early English Text Society, New York, 1985.</ref><ref name=Austin>Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964).</ref><ref>[http://www.florilegium.org/?http%3A//www.florilegium.org/files/FEASTS/idxfeasts.html Information on the Coronation feast of Richard III, taken from Sutton, Anne F. and PW Hammond, The Coronation of Richard III: the Extant Documents, New York; St. Martin's Press, 1983.]</ref> During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.<ref>[http://www.haaretz.com/culture/food-wine/be-merry-a-taste-of-poland.premium-1.470666 Be Merry / A taste of Poland], [[Haaretz]]</ref> In modern [[French language\|French]], the term refers to usually unsweetened fruit [[purée]] without fruit chunks, such as [[applesauce]].
	Today, it is widespread and often served in lieu of vegetables in Northern European countries such as [[Germany]], [[The Netherlands]], [[Belgium]]; in Scandinavia; and in France.{{cn\|date=November 2021}}

	==Variations==		==Variations==

Northamerica1000: /* top */ fm

2022-06-17T22:44:26Z

top: fm

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⚫	{{merge\|Kompot\|discuss=Talk:Compote#Merger proposal\|date=January 2022}}
	{{short description\|Dessert of fruit cooked in syrup}}		{{short description\|Dessert of fruit cooked in syrup}}
	{{about\|the dessert\|the similar Eastern European beverage \|Kompot\|other uses\|Compote (disambiguation)}}		{{about\|the dessert\|the similar Eastern European beverage \|Kompot\|other uses\|Compote (disambiguation)}}
		⚫	{{merge\|Kompot\|discuss=Talk:Compote#Merger proposal\|date=January 2022}}
	{{Infobox prepared food		{{Infobox prepared food
	\| name = Compote		\| name = Compote

Klbrain: Moving misplace merge template from the talk page to the article page

2022-06-03T08:01:31Z

Moving misplace merge template from the talk page to the article page

← Previous revision		Revision as of 08:01, 3 June 2022
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			{{merge\|Kompot\|discuss=Talk:Compote#Merger proposal\|date=January 2022}}
	{{short description\|Dessert of fruit cooked in syrup}}		{{short description\|Dessert of fruit cooked in syrup}}
	{{about\|the dessert\|the similar Eastern European beverage \|Kompot\|other uses\|Compote (disambiguation)}}		{{about\|the dessert\|the similar Eastern European beverage \|Kompot\|other uses\|Compote (disambiguation)}}

80.61.172.235: /* History */

2022-01-18T19:08:08Z

History

← Previous revision		Revision as of 19:08, 18 January 2022
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	==History==		==History==
	Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the [[Latin]] word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy [[potage]].<ref>Constance B. Hieatt and Sharon Butler, ed. ''Curye on Inglysch''. The Early English Text Society, New York, 1985.</ref><ref name=Austin>Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964).</ref><ref>[http://www.florilegium.org/?http%3A//www.florilegium.org/files/FEASTS/idxfeasts.html Information on the Coronation feast of Richard III, taken from Sutton, Anne F. and PW Hammond, The Coronation of Richard III: the Extant Documents, New York; St. Martin's Press, 1983.]</ref> During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.<ref>[http://www.haaretz.com/culture/food-wine/be-merry-a-taste-of-poland.premium-1.470666 Be Merry / A taste of Poland], [[Haaretz]]</ref> In modern [[French language\|French]], the term refers to usually unsweetened fruit [[purée]] without fruit chunks, such as [[applesauce]].		Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the [[Latin]] word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy [[potage]].<ref>Constance B. Hieatt and Sharon Butler, ed. ''Curye on Inglysch''. The Early English Text Society, New York, 1985.</ref><ref name=Austin>Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964).</ref><ref>[http://www.florilegium.org/?http%3A//www.florilegium.org/files/FEASTS/idxfeasts.html Information on the Coronation feast of Richard III, taken from Sutton, Anne F. and PW Hammond, The Coronation of Richard III: the Extant Documents, New York; St. Martin's Press, 1983.]</ref> During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.<ref>[http://www.haaretz.com/culture/food-wine/be-merry-a-taste-of-poland.premium-1.470666 Be Merry / A taste of Poland], [[Haaretz]]</ref> In modern [[French language\|French]], the term refers to usually unsweetened fruit [[purée]] without fruit chunks, such as [[applesauce]].
	Today, it is widespread and often served in lieu of vegetables in Northern European countries such as [[Germany]], ~~Holland~~, [[Belgium]]; in Scandinavia; and in France.{{cn\|date=November 2021}} ~~The Dutch/Flemish word is appelmoes.~~		Today, it is widespread and often served in lieu of vegetables in Northern European countries such as [[Germany]], [[The Netherlands]], [[Belgium]]; in Scandinavia; and in France.{{cn\|date=November 2021}}

	==Variations==		==Variations==

← Previous revision		Revision as of 09:10, 22 August 2024
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	* [[Kompot]]		* [[Kompot]]
	* [[Kissel]]		* [[Kissel]]
			* [[Minatamis na saging]]
	* [[Tomato compote]]		* [[Tomato compote]]
	* [[Tong sui]]		* [[Tong sui]]

← Previous revision		Revision as of 08:01, 3 June 2022
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			{{merge\|Kompot\|discuss=Talk:Compote#Merger proposal\|date=January 2022}}
	{{short description\|Dessert of fruit cooked in syrup}}		{{short description\|Dessert of fruit cooked in syrup}}
	{{about\|the dessert\|the similar Eastern European beverage \|Kompot\|other uses\|Compote (disambiguation)}}		{{about\|the dessert\|the similar Eastern European beverage \|Kompot\|other uses\|Compote (disambiguation)}}