Compote d'Ataricots

Name: Compote d'Ataricots
Ingredients: some ripe apricots; half a pint of water; six ounces of sugar; lemon juice to taste; some of the kernels blanched and skinned

From Little French dinners, 1898

Tinned apricots may be used instead of fresh.

Presented as published in 1898. 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

655Calories

0 gProtein

169 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories655 kcal

Protein0 g

Carbohydrates169 g

Fiber0 g

Sugars170 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium8.8 mg

Potassium5.8 mg

Calcium8.8 mg

Iron0.1 mg

Magnesium2.9 mg

Phosphorus0 mg

Zinc0 mg

Copper0 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

Water236 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 10. The excerpt below is the record exactly as published.

Compote d'Ataricots (Compote of Apricots). — Pare some ripe apricots, cut them in half, remove the stones, and put them into a boiling syrup, made with half a pint of water and six ounces of sugar; add some of the kernels blanched and skinned, and lemon juice to taste

Cook this with the app: pantry check, scaling, and the assistant.