Compote of Apples
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
A delicious variation is made by sticking blanched almonds over the surface of apples.
Presented as published in 1915. 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
1482Calories
4 gProtein
389 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1482 kcal
Protein3.9 g
Carbohydrates389 g
Fiber19 g
Sugars350 g
Total Fat2.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium84 mg
Potassium1315 mg
Calcium74 mg
Iron1.1 mg
Magnesium60 mg
Phosphorus161 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A29 mcg
Vitamin E0.7 mg
Vitamin K8.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate0.4 mcg
Choline49 mg
Caffeine0 mg
Water1249 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 21. The excerpt below is the record exactly as published.
Compote of Apples. 1 C. sugar 1 stick cinnamon 1 C. water 8 or 10 tart apples Make syrup with sugar, Avater and cinnamon; boil slowly 10 minutes, skimming well. Core and pare apples, cook till nearly done in syrup. Drain, and bake apples a few minutes in the oven. Boil the syrup till almost like a jelly. Arrange 55 apples on dish for serving. Fill core cavities with jelly or marmalade.
Cook this with the app: pantry check, scaling, and the assistant.