Compote of Apples
From French dishes for American tables, 1886
Presented as published in 1886. 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
1548Calories
6 gProtein
409 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1548 kcal
Protein6 g
Carbohydrates409 g
Fiber26 g
Sugars354 g
Total Fat3.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium3.7 mg
Potassium1761 mg
Calcium118 mg
Iron1.9 mg
Magnesium81 mg
Phosphorus214 mg
Zinc1 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C125 mg
Vitamin A37 mcg
Vitamin E1.1 mg
Vitamin K11 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate11 mcg
Choline66 mg
Caffeine0 mg
Water1650 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 82. The excerpt below is the record exactly as published.
Compote of Apples. Pare ten apples, in which cut a hole in the center, put them in a sauce- pan with enough water to cover them, six ounces of sugar, and the rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.