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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
Method
Nutrition per serving
585Calories
0 gProtein
152 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein0.1 g
Carbohydrates152 g
Fiber0.6 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium16 mg
Calcium20 mg
Iron0.2 mg
Magnesium4.4 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.3 mg
Caffeine0 mg
Water319 g
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.