Apple Compote
From Lillian Massey school recipes, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
651Calories
2 gProtein
171 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein1.5 g
Carbohydrates171 g
Fiber7.3 g
Sugars155 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium8.4 mg
Potassium510 mg
Calcium39 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate3.4 mcg
Choline19 mg
Caffeine0 mg
Water721 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 6. The excerpt below is the record exactly as published.
APPLE COMPOTE. 3 apples. i c. water. i -c.- sugar. Thin shavings lemon rind. ‘ 1 tbsp. lemon juice.
Cook this with the app: pantry check, scaling, and the assistant.