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Apple Compote
From Buckeye cookery, 1892
Serves 2
Some add sliced lemons to the syrup.
Presented as published in 1892. 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
712Calories
4 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories712 kcal
Protein3.8 g
Carbohydrates181 g
Fiber1.2 g
Sugars179 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium85 mg
Calcium8.7 mg
Iron0.2 mg
Magnesium5.1 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline4.7 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 88. The excerpt below is the record exactly as published.
APPLE COMPOTE. Pare the apples, cut the core out, leaving them whole. Make a syrup, allowing three-fourths pound of sugar to a pound of fruit; when it comes to a boil put in the fruit and let cook until clear but remains whole. Remove the fruit toa glass bowl, and dissolve onc- third of a box of gelatine in a half tea-cup of hot water
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