Apple Compote
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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
1340Calories
4 gProtein
355 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1340 kcal
Protein4.4 g
Carbohydrates355 g
Fiber25 g
Sugars314 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium22 mg
Potassium1141 mg
Calcium204 mg
Iron1.7 mg
Magnesium64 mg
Phosphorus131 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C172 mg
Vitamin A25 mcg
Vitamin E0.8 mg
Vitamin K6.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate13 mcg
Choline45 mg
Caffeine0 mg
Water1491 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.
Apple Compdte. Cut up and boil six apples in one pint of water till soft ; drain, and add to the juice a cup of sugar and a little lemon-rind ; boil one minute, add six more apples
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