vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Compote of Apples
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Serve with whipped cream around the base.
Presented as published in 1884. 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
493Calories
1 gProtein
130 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein1.4 g
Carbohydrates130 g
Fiber7.1 g
Sugars115 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium3.2 mg
Potassium441 mg
Calcium44 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A9.9 mcg
Vitamin E0.3 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0.1 mcg
Choline17 mg
Caffeine0 mg
Water495 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 231. The excerpt below is the record exactly as published.
ompote of Ap)ples, — Make a syrup with one cup of sugar,, one cup of water,, and a square-inch of stick cin- namon. Boil slowl}' for ten minutes, skimming well. Core and pare eight or ten tart apples ^ cook till nearly done in the syrup. Drain, and cook them a few minutes in the oven. Boil the s^Tup till almost like a jellj-. Ar- range the apples on a dish for serving. Fill the core cavities with jelly or marmalade. Pour the syrup over them. Put whipped cream
Cook this with the app: pantry check, scaling, and the assistant.