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Compote of Whole Apples

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 6

The apples may be served plain or with whipped cream.

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

  • Peel and core the apples.
  • Put in flat saucepan, with a stick of cinnamon.
  • the peel and juice of one lemon.
  • made with two pounds of sugar to two quarts of water.
  • made with two pounds of sugar to two quarts of water.

Method

  1. Peel and core the apples.

  2. Put in flat saucepan, with a stick of cinnamon, the peel and juice of one lemon.

  3. Cover with a thin syrup, made with two pounds of sugar to two quarts of water.

  4. Let stew slowly till tender.

  5. Take the apples out of the syrup and place in a shallow dish.

  6. Boil the syrup down to half and pour over the apples in the dish.

Nutrition per serving

585Calories
0 gProtein
152 gCarbs
1 gFat

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 4. The excerpt below is the record exactly as published.

COMPOTE OF WHOLE APPLES. Peel and core the apples. Put in flat sauce pan, with a stick of cinnamon, the peel and juice of one lemon. Cover with a thin syrup, made with two pounds of sugar to two quarts of water.

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