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Compote de Fruits a la Chantilly
From The new century cookery book, 1901
Serves 3
Use the specified amounts of wine and liqueur to preserve the fruit's flavor.
Presented as published in 1901. 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
578Calories
4 gProtein
107 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein4.4 g
Carbohydrates107 g
Fiber4.4 g
Sugars96 g
Total Fat15 g
Saturated Fat8.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.1 g
Cholesterol43 mg
Sodium18 mg
Potassium757 mg
Calcium84 mg
Iron1.3 mg
Magnesium37 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A84 mcg
Vitamin E0.9 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline9.7 mg
Caffeine0 mg
Alcohol1.5 g
Water314 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 483. The excerpt below is the record exactly as published.
Compote de Fruits d la Chantilly. — 6 to 8 apri- cots, 2 peaches ( peeled and cut into quarters), 1 gill of strawberries, -k lb. of cherries, 1 gill of red currants, 1 gill of white currants , \ lb. of black or white grapes, about 6 oz. of caster sugar, 2 table- spoonfuls of Chablis, 1 tablespoonful of brandy, 2 tablespoonfuls of maraschino, about 1 gill of double cream, £ oz. of vanilla sugar
Cook this with the app: pantry check, scaling, and the assistant.