vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Compote
From The new practical housekeeping, 1890
Serves 4
For a very delicious compote, peel and remove the pulp of eight large oranges, divide as above, squeeze the juice from four more over three-quarters pound sifted sugar and the rind of one orange cut in strips, removing all the pulp.
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
473Calories
5 gProtein
121 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories473 kcal
Protein4.9 g
Carbohydrates121 g
Fiber16 g
Sugars99 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.6 mg
Potassium912 mg
Calcium256 mg
Iron0.8 mg
Magnesium56 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C301 mg
Vitamin A59 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate149 mcg
Choline38 mg
Caffeine0 mg
Water512 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 248. The excerpt below is the record exactly as published.
Orange Compote. — Peel six oranges, remove as much of the white pith as possible, and divide them into small pieces without breaking the thin skin enclosing them. Make a syrup of half pound su^ar and scant three-fourtns pint water, skimming well, adding the rind of the orange cut into thin narrow strips
Cook this with the app: pantry check, scaling, and the assistant.