Paw Paw Compote
From Practical West African cookery, 1910
Tastes almost like fresh apples.
Presented as published in 1910. 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
251Calories
4 gProtein
57 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories251 kcal
Protein4.3 g
Carbohydrates57 g
Fiber6 g
Sugars13 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium565 mg
Potassium166 mg
Calcium215 mg
Iron17 mg
Magnesium40 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.9 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate66 mcg
Choline9.9 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 67. The excerpt below is the record exactly as published.
Paw Paw Compote. (1). 1 quite unripe paw paw. J pint boiling water. 1 tablespoon sugar. A little peel and the juice of a lime. 2 cloves
Cook this with the app: pantry check, scaling, and the assistant.