Compote of Pears

Name: Compote of Pears
Ingredients: two or three lumps of sugar; a tumblerful of claret; water enough to just cover them; a clove or two; blade of cinnamon; pears

From The profession of cookery, from a French point of view, 1894

Presented as published in 1894. 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

393Calories

2 gProtein

105 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories393 kcal

Protein2.4 g

Carbohydrates105 g

Fiber21 g

Sugars68 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium89 mg

Potassium781 mg

Calcium59 mg

Iron1.2 mg

Magnesium48 mg

Phosphorus82 mg

Zinc0.7 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A6.7 mcg

Vitamin E0.8 mg

Vitamin K29 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.1 mg

Folate47 mcg

Choline34 mg

Caffeine0 mg

Water555 g

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 35. The excerpt below is the record exactly as published.

Compote of Pears. Pare tlie pears very thinly, slice them not too thinly^ but removing the pips. Lay them in a stewpan with two or three lumps of sugar, a clove or two, and blade of cinnamon. Pour over them a tumblerful of claret and water enough to just cover them

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