Compote of Pears

Name: Compote of Pears
Ingredients: dried California pears; enough sugar to make it sweet; a teaspoonful of lemon juice

From Luncheons, 1902

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

1167Calories

2 gProtein

305 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories1167 kcal

Protein2.4 g

Carbohydrates305 g

Fiber16 g

Sugars201 g

Total Fat1.5 g

Saturated Fat0 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium10 mg

Potassium695 mg

Calcium44 mg

Iron2.8 mg

Magnesium43 mg

Phosphorus76 mg

Zinc0.5 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A5.6 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate1 mcg

Choline0.3 mg

Caffeine0 mg

Water176 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 53. The excerpt below is the record exactly as published.

compote of pears. Place half a blanched almond in the center of each piece to imitate a pit. COMPOTE OF PEARS Soak dried California pears in water overnight, or for several hours until they swell to natural shape. Arrange them symmetrically on a dish, or around a form of rice, as in illustration. To the water in which the pears were soaked add enough sugar to make it sweet, and boil it down to a syrup, then add a teaspoonful of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.