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Compote of Pears
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories16 kcal
Protein0.3 g
Carbohydrates3.5 g
Fiber1.4 g
Sugars0.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium40 mg
Calcium19 mg
Iron0.3 mg
Magnesium2.8 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline1.4 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 139. The excerpt below is the record exactly as published.
Compote of Pears. — Take some pears and drop them first into cold and then into hot water, with a sufiicient amount of sugar, a piece of cinnamon, and the thinly grated rind of a lemon. Bring slowly to boiling point, taking care to remove the pears before they become soft. Boil the syrup again, skim the surface and pour over the pears, adding a wineglassful of claret
Cook this with the app: pantry check, scaling, and the assistant.