vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Compote
From Around-the-world cook book, 1913
Serves 4
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
637Calories
6 gProtein
145 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories637 kcal
Protein5.7 g
Carbohydrates145 g
Fiber0 g
Sugars57 g
Total Fat4.6 g
Saturated Fat0.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium43 mg
Potassium1125 mg
Calcium74 mg
Iron2.7 mg
Magnesium84 mg
Phosphorus155 mg
Zinc0.4 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate125 mcg
Choline0 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 79. The excerpt below is the record exactly as published.
CHESTNUT COMPOTE Chestnuts, 1 pound. Granulated sugar, V2 pound, Water, 1 gill
Cook this with the app: pantry check, scaling, and the assistant.