vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Compote of Oranges
From The household gas cookery book, 1900
Serves 3
Presented as published in 1900. 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
667Calories
2 gProtein
172 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories667 kcal
Protein1.7 g
Carbohydrates172 g
Fiber4.3 g
Sugars168 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.9 mg
Potassium330 mg
Calcium76 mg
Iron0.3 mg
Magnesium19 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate54 mcg
Choline15 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 97. The excerpt below is the record exactly as published.
Compote of Oranges. — Pare the rind off three or four or more oranges. Cut the fruit across in halves, removing the white skin and all the pips; pile the oranges in a glass dish. Boil the rind in a half pint ol water, with a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.