Compote of Prunes

Name: Compote of Prunes
Ingredients: 1 pound of prunes; half a pound of sugar; a pint of cold water; the thin rind and juice of a lemon

From English and French cookery, 1890

Presented as published in 1890. 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

1991Calories

11 gProtein

525 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1991 kcal

Protein11 g

Carbohydrates525 g

Fiber35 g

Sugars402 g

Total Fat2.7 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium32 mg

Potassium3463 mg

Calcium238 mg

Iron4.9 mg

Magnesium199 mg

Phosphorus329 mg

Zinc2.1 mg

Copper1.4 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C56 mg

Vitamin A178 mcg

Vitamin E2.1 mg

Vitamin K270 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.6 mg

Folate29 mcg

Choline51 mg

Caffeine0 mg

Water702 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 80. The excerpt below is the record exactly as published.

Compote of Prunes. — Wash the fruit in warm water. To 1 pound of prunes put \ pound of sugar, a pint of cold water, with the thin rind and juice of a lemon

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