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Compote of Oranges
From The economical cook book, 1905
Serves 5
This is for filling a vol-au-vent.
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
465Calories
4 gProtein
119 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories465 kcal
Protein4.1 g
Carbohydrates119 g
Fiber10 g
Sugars108 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.7 mg
Potassium783 mg
Calcium173 mg
Iron0.5 mg
Magnesium43 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C230 mg
Vitamin A48 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate130 mcg
Choline36 mg
Caffeine0 mg
Water375 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 132. The excerpt below is the record exactly as published.
Compote of Oranges. Peel eight fine large tart oranges, remove all the pulp, and ^vide them at every separation without breaking the dividing 276 COOKERY FROM EXPERIENCE. akin ; squeeze tie juice from four more oranges, and put it in t preserving-kettle with three-quarters of a pound of sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.