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Compote of Pears
From The national course in home economics, 1917
Serves 2
Place the compote where it will become perfectly cold and serve.
Presented as published in 1917. 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
871Calories
2 gProtein
225 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories871 kcal
Protein2.3 g
Carbohydrates225 g
Fiber12 g
Sugars203 g
Total Fat4.7 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.2 g
Cholesterol0 mg
Sodium90 mg
Potassium380 mg
Calcium208 mg
Iron3.9 mg
Magnesium83 mg
Phosphorus39 mg
Zinc0.7 mg
Copper0.2 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A2.9 mcg
Vitamin E2.7 mg
Vitamin K43 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline14 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 218. The excerpt below is the record exactly as published.
comp6te of pears. Select golden fruit, not too ripe. Wash and cut into halves length- wise, carefully removing the core. Make a syrup in the proportion of two cupfuls of sugar to one cupful of water. When the syrup boils put in the pieces of pears with a dozen whole cloves and cook them till tender. Take out and arrange in a pyramid form, the stem end up, on a pretty glass dish. Slice a peeled lemon
Cook this with the app: pantry check, scaling, and the assistant.