Compote of 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
27Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories27 kcal
Protein0.6 g
Carbohydrates6.6 g
Fiber3.4 g
Sugars0.2 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium28 mg
Potassium102 mg
Calcium63 mg
Iron1.2 mg
Magnesium26 mg
Phosphorus10 mg
Zinc0.2 mg
Copper0 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.9 mg
Vitamin K14 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.5 mcg
Choline3.7 mg
Caffeine0 mg
Water1 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. Cover up the stewpan, place it in the corner of the oven and let the pears
Cook this with the app: pantry check, scaling, and the assistant.