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Green Apricot Compote
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
545Calories
3 gProtein
138 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories545 kcal
Protein3.2 g
Carbohydrates138 g
Fiber4.5 g
Sugars134 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.7 mg
Potassium591 mg
Calcium36 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A218 mcg
Vitamin E2 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate20 mcg
Choline6.4 mg
Caffeine0 mg
Water373 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 318. The excerpt below is the record exactly as published.
Green Apricot Compote. — Wipe the down from a pound of very young apricots (those which are thinned from the trees), and simmer them as gently as possible for twenty minutes. For the syrup allow eight ounces of sugar to three-quarters of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.