Compote of Ripe Apricots
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
147Calories
3 gProtein
38 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories147 kcal
Protein2.5 g
Carbohydrates38 g
Fiber0.8 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.6 mg
Potassium844 mg
Calcium30 mg
Iron2.7 mg
Magnesium29 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A292 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate5.2 mcg
Choline1.1 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 70. The excerpt below is the record exactly as published.
Compote of ripe apricots. If very ripe, do not peel your apricots; cut them into halves, remove the stones, boil in water until quite soft, drain and leave until cold ; stew them in clarified sugar, skim, and if, when the apricots are done, the syrup is not sufficiently thick, remove the fruit, and boil the sugar until a proper substance, pour over the apricots, garnish with the kernels
Cook this with the app: pantry check, scaling, and the assistant.