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Compote of Apricots
From Cassell's dictionary of cookery, 1892
Serves 4
Put half a kernel upon each piece of apricot. Sufficient for four or five persons.
Presented as published in 1892. 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
807Calories
7 gProtein
209 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories807 kcal
Protein7.4 g
Carbohydrates209 g
Fiber0 g
Sugars85 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium26 mg
Potassium2778 mg
Calcium98 mg
Iron9.5 mg
Magnesium97 mg
Phosphorus236 mg
Zinc1.5 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A950 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate6 mcg
Choline0 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 167. The excerpt below is the record exactly as published.
one dozen large sound apricots ; halve them, remove the stones, and blanch the kernels. Put three- quarters of a pound of loaf sugar into an enamelled ste\vpan with a pint and a half of water
Cook this with the app: pantry check, scaling, and the assistant.