Orange Compot
From The Apsley cookery book, 1905
Presented as published in 1905. 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
1381Calories
10 gProtein
353 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1381 kcal
Protein10 g
Carbohydrates353 g
Fiber26 g
Sugars327 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium16 mg
Potassium1964 mg
Calcium448 mg
Iron1.2 mg
Magnesium113 mg
Phosphorus151 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C575 mg
Vitamin A119 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate324 mcg
Choline91 mg
Caffeine0 mg
Water1410 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 64. The excerpt below is the record exactly as published.
Orange Compot. Ingredients. Six Oranges. | One pint of Water. Eight ounces of Sugar
Cook this with the app: pantry check, scaling, and the assistant.