Compote of Pears with Cream
From Household cookery, 1905
Presented as published in 1905. 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
1750Calories
6 gProtein
255 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories1750 kcal
Protein6.4 g
Carbohydrates255 g
Fiber13 g
Sugars231 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol241 mg
Sodium72 mg
Potassium425 mg
Calcium344 mg
Iron1.3 mg
Magnesium38 mg
Phosphorus149 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3.8 mcg
Vitamin E0.4 mg
Vitamin K7.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline9.1 mg
Caffeine0 mg
Water694 g
As published
This recipe was extracted from Household cookery (1905) by E. Crichton, page 32. The excerpt below is the record exactly as published.
Compote of Pears with Cream Pears for stewing. i pint water. I inch of stick cinnamon. \ lb. lump sugar. Rind of I lemon. Carmine. \ pint cream. Vanilla. A few chopped pistachio nuts
Cook this with the app: pantry check, scaling, and the assistant.