Compot of Mixed Fruits

Name: Compot of Mixed Fruits
Ingredients: one pound of sugar; one and a half pints of water; Strawberries, Grapes, Raspberries, Nectarines, Green Figs, Melon, Pine Apple, &c.

From The Apsley cookery book, 1905

Presented as published in 1905. 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

1746Calories

0 gProtein

452 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1746 kcal

Protein0 g

Carbohydrates452 g

Fiber0 g

Sugars453 g

Total Fat1.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium26 mg

Potassium16 mg

Calcium26 mg

Iron0.2 mg

Magnesium8.5 mg

Phosphorus0 mg

Zinc0 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 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

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water709 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 56. The excerpt below is the record exactly as published.

Compot of Mixed Fruits. Ingredients. Strawberries, Grapes, Raspberries, Nectarines, Green Figs, Melon, Pine Apple, &c. Cut up the larger fruits, and sift a little sugar over all in a dish. Make a syrup of the following: one pound of sugar, one and a half pints of water

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