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Compote of Pears
From Buckeye cookery, 1892
Serves 5
Soak an ounce of gelatine for an hour or two in enough water to cover it, and stir it into the hot syrup; let boil up once and turn it over fruit through a strainer.
Presented as published in 1892. 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
521Calories
2 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein1.7 g
Carbohydrates137 g
Fiber11 g
Sugars118 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5.5 mg
Potassium395 mg
Calcium62 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A3.6 mcg
Vitamin E0.4 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate25 mcg
Choline17 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 90. The excerpt below is the record exactly as published.
CoMPOTE OF PEARS. Pare ‘and quarter eight nice pears, and put in a porcelain sauce- pan with water enough to cook; put on lid, and cook fruit until tender, then remove to a platter; make a syrup of a pound of sugar aud a pint of pear-water; add juice of two lemons and the _ grated rind of on
Cook this with the app: pantry check, scaling, and the assistant.