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Compote of Mixed Fruits
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
79Calories
1 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories79 kcal
Protein1.1 g
Carbohydrates20 g
Fiber3.2 g
Sugars15 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2 mg
Potassium207 mg
Calcium26 mg
Iron0.8 mg
Magnesium10 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K8.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6 mcg
Choline5.7 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 180. The excerpt below is the record exactly as published.
4 ozs. of sugar. When smooth, add 4 ozs. of flour, one egg, and a little salt, and last of all the whites of two eggs, whisked till firm. Spread the paste on a lined baking-tin ; it should be rather less than an inch thick. Bake in a moderate oven, and when cool cut into fingers. Rub a cupful of straw- berries or raspberries through a fine sieve, and mix with the pulp castor sugar to make a stiff paste. Spread this upon the biscuits and dry in a cool oven. Fruit, Compote of, Mixed. — Boil to ozs. of sugar and half a pint of water ten minutes ; take the stalks from a quart of red currants and let them simmer with the same quantity of raspberries
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