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Compote of Dates
From The Times cook book, no. 2, 1905
Serves 3
(This is very rich and delicious.)
Presented as published in 1905. 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
738Calories
5 gProtein
189 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories738 kcal
Protein4.8 g
Carbohydrates189 g
Fiber12 g
Sugars164 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium255 mg
Potassium1115 mg
Calcium70 mg
Iron1.9 mg
Magnesium75 mg
Phosphorus122 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A4.6 mcg
Vitamin E0.1 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate38 mcg
Choline11 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 121. The excerpt below is the record exactly as published.
COMPOTE OF DATES. Miss C. Hernstein, 2302 Budlon? avenue, Los Angeles.— To a pound of stoned dates take one cup of sugar and two cups of water; put water and sugar in a boiler; let cook three minutes; put dates in and set on back of stove for one hour; add a little vanilla, one-half glass of sherry, also some nuts cut up
Cook this with the app: pantry check, scaling, and the assistant.