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Compote of Green Apricots
From Modern cookery, in all its branches, 1884
Serves 3
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
775Calories
7 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories775 kcal
Protein7.4 g
Carbohydrates201 g
Fiber0 g
Sugars75 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium24 mg
Potassium2800 mg
Calcium97 mg
Iron9.6 mg
Magnesium97 mg
Phosphorus237 mg
Zinc1.5 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A957 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
Water130 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 402. The excerpt below is the record exactly as published.
Compote of green apricots. — Wipe the down from a pound of quite young apricots, and stew them vei'y gently for nearly twenty minutes in syrup made with eight ounces of sugar and three-quarters of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.