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Peach Compote
From Twentieth century home cook book, 1905
Serves 4
Serve with sweet cream.
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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories2.6 kcal
Protein0.1 g
Carbohydrates0.6 g
Fiber0.1 g
Sugars0.5 g
Total Fat0 g
Sodium0.8 mg
Potassium7.6 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A1.5 mcg
Vitamin K0.2 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 112. The excerpt below is the record exactly as published.
PEACH COMPOTE. Pare the fruit ; let it remain whole ; put in a porcelain-lined kettle, with sweetened water ; boil until quite tender ; add to the fruit some cinnamon bark and a few cloves
Cook this with the app: pantry check, scaling, and the assistant.