Compote of Apples
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. 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
1393Calories
4 gProtein
366 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1393 kcal
Protein3.6 g
Carbohydrates366 g
Fiber17 g
Sugars330 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium4.4 mg
Potassium1203 mg
Calcium71 mg
Iron1 mg
Magnesium55 mg
Phosphorus144 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A25 mcg
Vitamin E0.7 mg
Vitamin K7.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate12 mcg
Choline46 mg
Caffeine0 mg
Water1209 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 10. The excerpt below is the record exactly as published.
Compote of Apples. 7 medium sized apples. juice of %4 lemon. 1 cup sugar. yellow rind, in thin strips, of 14 lemon. 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.