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Grecian Compote
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
744Calories
1 gProtein
176 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein0.9 g
Carbohydrates176 g
Fiber3.5 g
Sugars137 g
Total Fat4 g
Saturated Fat1.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium83 mg
Potassium242 mg
Calcium62 mg
Iron1.9 mg
Magnesium24 mg
Phosphorus40 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A3.3 mcg
Vitamin E0.7 mg
Vitamin K5.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate28 mcg
Choline13 mg
Caffeine1.5 mg
Water147 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 455. The excerpt below is the record exactly as published.
Grecian Compote. — Cut some stale cake of any kind into pieces about the size and shape of small fowl’s eggs, put them in a saute-pan with a little thick syrup, warm up sharply so that the syrup shall come to the caramel degree, and glaze one side of the cakes only. Take them out before the sugar burns, and drain them on a wire sieve, with the glazed side upper- most. In the centre of a Compote-dish pile some Spanish Compote (Branco), and build the caramelled pieces of cake round the branco, sticking them together with apricot mar- malade. Strew cinnamon sugar
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