Compote of Prunes

Name: Compote of Prunes
Ingredients: i lb. prunes.; I pint water.; I pint wine.; Rind of a lemon.; 2 cloves.; Angelica.; 2 oz. loaf sugar.

From German cookery for the English kitchen, 1906

Presented as published in 1906. 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

1558Calories

12 gProtein

369 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1558 kcal

Protein12 g

Carbohydrates369 g

Fiber38 g

Sugars234 g

Total Fat3.5 g

Saturated Fat0.8 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium65 mg

Potassium3798 mg

Calcium318 mg

Iron6.9 mg

Magnesium251 mg

Phosphorus386 mg

Zinc2.6 mg

Copper1.4 mg

Manganese7.7 mg

Vitamin D0 mcg

Vitamin C56 mg

Vitamin A179 mcg

Vitamin E3 mg

Vitamin K284 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.2 mg

Folate34 mcg

Choline66 mg

Caffeine0 mg

Water906 g

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 80. The excerpt below is the record exactly as published.

Comp6te of Prunes.) Rind of a lemon. 2 cloves. Angelica. 2 oz. loaf sugar. i lb. prunes. I pint water. \ pint wine.

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