Apple Compote
From La cuisine creole, 1885
Presented as published in 1885. 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
1828Calories
3 gProtein
477 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1828 kcal
Protein2.9 g
Carbohydrates477 g
Fiber14 g
Sugars449 g
Total Fat2.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium10 mg
Potassium981 mg
Calcium64 mg
Iron0.9 mg
Magnesium47 mg
Phosphorus119 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline37 mg
Caffeine0 mg
Water1173 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 68. The excerpt below is the record exactly as published.
APPLE COMPOTE. Make a syrup of three-quarters of a pound of sugar and a cup of water ; let it boil while you are paring and taking ont the cores of six nice sour apples
Cook this with the app: pantry check, scaling, and the assistant.