Apple Compote No. I
From Aunt Sammy's radio recipes, 1926
Presented as published in 1926. 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
830Calories
0 gProtein
214 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories830 kcal
Protein0.1 g
Carbohydrates214 g
Fiber0.2 g
Sugars210 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium24 mg
Calcium20 mg
Iron0.2 mg
Magnesium6.1 mg
Phosphorus3.8 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.2 mcg
Choline2 mg
Caffeine0 mg
Water479 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 11. The excerpt below is the record exactly as published.
APPLE COMPOTE NO. I For apple compote pare and core the apples. Cook them in a sirup made by combining water and sugar in the pro- portion of 2 cups of water to 1 cup of sugar. Color the sirup with red commercial coloring or cinnamon candies. Be sure there is enough sirup in the pan to cover the apples. Use a deep pan, and remember that the same quantity of sirup needed for one apple wiU cover a number of apples. Cover the pan and cook until the apples are tender. Take them out of the sirup and use it in a fruit punch. Serve the apples hot with a spoonful of tart jeUy
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.