Compôte of Apricots à la Minute
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
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
383Calories
7 gProtein
92 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories383 kcal
Protein6.8 g
Carbohydrates92 g
Fiber9.6 g
Sugars83 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium5.2 mg
Potassium1272 mg
Calcium64 mg
Iron1.9 mg
Magnesium50 mg
Phosphorus113 mg
Zinc1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A461 mcg
Vitamin E4.3 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate48 mcg
Choline13 mg
Caffeine0 mg
Water428 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 64. The excerpt below is the record exactly as published.
Compôte of apricots à la minute. Cut your apricots into halves, remove the stones, and boil in melted sugar for three minutes ; skim, flavour with orange- juice
Cook this with the app: pantry check, scaling, and the assistant.