Fruit Compote
From Delicate dishes, 1896
Presented as published in 1896. 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
1427Calories
9 gProtein
357 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1427 kcal
Protein9.4 g
Carbohydrates357 g
Fiber16 g
Sugars305 g
Total Fat6.4 g
Saturated Fat2.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol15 mg
Sodium52 mg
Potassium1962 mg
Calcium197 mg
Iron1.4 mg
Magnesium134 mg
Phosphorus262 mg
Zinc1.3 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D1.2 mcg
Vitamin C53 mg
Vitamin A61 mcg
Vitamin E0.7 mg
Vitamin K5 mcg
Vitamin B61.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3 mg
Folate72 mcg
Choline75 mg
Caffeine0 mg
Water845 g
As published
This recipe was extracted from Delicate dishes (1896), page 28. The excerpt below is the record exactly as published.
cup of sugar and the beaten white of i egg for a half hour. Serve ice cold with cream. Mrs. C. J. Swan. MOCK PINEAPPLE. Pare, core and slice crosswise rather thinly 2 nice apples. Pare and remove white skin from 3 nice oranges, slicing them crosswise, and lay a slice of the apple upon i of the orange, saving every drop of juice. Sugar plentifully and squeeze on it the juice of a lemon and a glass of sherry wine. Serve ice cold. YMr ni ISHLv Coach and Car Varnisbes and Colors. 80 DESSERTS. FRUIT COMPOTE. Pare and chop fine 3 good apples; slice thin 3 bananas; mix together. Boil to a syrup i cup of sugar with ^ cup of milk. Flavor with the juice and grated rind of ^ a lemon,
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