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Compote of Apple (Compote de Pommes) a la Gilbert
From The Swedish, French, American cook book, 1918
Serves 2
Instructions not provided.
Presented as published in 1918. 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
No method was recorded for this recipe.
Nutrition per serving
459Calories
44 gProtein
47 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein44 g
Carbohydrates47 g
Fiber1 g
Sugars36 g
Total Fat6.1 g
Saturated Fat0.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium99 mg
Potassium397 mg
Calcium73 mg
Iron1 mg
Magnesium49 mg
Phosphorus99 mg
Zinc0.4 mg
Copper1.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C132 mg
Vitamin A0 mcg
Vitamin E2.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline24 mg
Caffeine0 mg
Alcohol6.9 g
Water286 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 501. The excerpt below is the record exactly as published.
ompote of Apple ( Compote de Pommes ) a la Gilbert Three cups apple sauce, twelve tablespoons dissolved Cox’s gelatine, five tablespoons almond paste, three tablespoons brandy
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