Apple Compote
From Principles of food preparation, 1914
Make a second dish of apples cooked in water alone, adding sugar after removing apples.
Presented as published in 1914. 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
873Calories
1 gProtein
227 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories873 kcal
Protein0.7 g
Carbohydrates227 g
Fiber5 g
Sugars219 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.6 mg
Potassium190 mg
Calcium68 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A4.4 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.3 mcg
Choline6.7 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 13. The excerpt below is the record exactly as published.
Apple Compote Boil together for 10-15 m. one cup of granulated sugar and one cup of water. If a scum arises this should be skimmed off. Cook in this syrup until tender one or more tart apples, previously cored and pared. A few cloves, or a bit of stick cinnamon
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