Apple Compote
From A textbook of domestic science for high schools, 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
1507Calories
2 gProtein
393 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1507 kcal
Protein1.9 g
Carbohydrates393 g
Fiber9.4 g
Sugars374 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium18 mg
Potassium658 mg
Calcium53 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K4.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline24 mg
Caffeine0 mg
Water1097 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 23. The excerpt below is the record exactly as published.
Apple Compdte Pare and quarter four apples. Make a syrup with 1^ c. sugar and 1£ c. water. Boil five minutes. Cook the apples in the syrup until tender, but do not let the pieces break. Remove the apples and put in a mold. Soak \ box gelatine in ^ c. cold water, add to the hot syrup, and stir till dissolved. Add the juice and grated rind of \ lemon, pour mixture over the apples, and let stand until firm. Remove from mold and serve with cream sweetened and flavored with vanilla
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