vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Compote of Pineapple
From Fruit recipes, 1907
Serves 1
Presented as published in 1907. 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
441Calories
11 gProtein
103 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories441 kcal
Protein11 g
Carbohydrates103 g
Fiber0.4 g
Sugars103 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium36 mg
Potassium35 mg
Calcium22 mg
Iron0.3 mg
Magnesium9.6 mg
Phosphorus6.9 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.3 mcg
Choline6.2 mg
Caffeine0 mg
Water378 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 101. The excerpt below is the record exactly as published.
COMPOTE OF PINEAPPLE Dissolve one-half box of gelatine in one-half cup of water. Make a syrup of one cup of water and one-half cup of sugar in which, while hot, mix thoroughly one (whole) shredded pineapple
Cook this with the app: pantry check, scaling, and the assistant.