French Orange Compote
From 365 foreign dishes, 1908
Presented as published in 1908. 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
85Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein1.7 g
Carbohydrates21 g
Fiber4.3 g
Sugars17 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium326 mg
Calcium72 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate54 mcg
Choline15 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 24. The excerpt below is the record exactly as published.
French Orange Compote. Make a syrup of sugar and water ; add a little lemon- juice. Peel and remove seeds of oranges ; cut into quarters and lay them in the boiling syrup ; let cook ten minutes. Remove the oranges to a glass dish ; pour over the syrup and garnish with candied cherries
Cook this with the app: pantry check, scaling, and the assistant.