Orange Compote
From Buckmaster's cookery, 1887
Presented as published in 1887. 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
508Calories
10 gProtein
127 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein10 g
Carbohydrates127 g
Fiber26 g
Sugars101 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium0 mg
Potassium1955 mg
Calcium432 mg
Iron1.1 mg
Magnesium108 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
Water937 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 129. The excerpt below is the record exactly as published.
ORANGE COMPOTE. Ingredients. 6 large sweet Oranges. * Whipped Cream
Cook this with the app: pantry check, scaling, and the assistant.