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Compote of Pears
From With a saucepan over the sea, 1902
Serves 6
Serve with sponge cakes.
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
157Calories
2 gProtein
39 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories157 kcal
Protein1.8 g
Carbohydrates39 g
Fiber7.6 g
Sugars22 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium62 mg
Potassium286 mg
Calcium59 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C9.5 mg
Vitamin A2.3 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)0.9 mg
Folate16 mcg
Choline12 mg
Caffeine0 mg
Water425 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 63. The excerpt below is the record exactly as published.
8 large pears. Add i roll, sliced thin, toasted and crushed to powder, 2 190 I With a Saucepan over the Sea crushed cloves, and 3 pints of water
Cook this with the app: pantry check, scaling, and the assistant.