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Pears, Compote of
From Cassell's dictionary of cookery, 1892
Serves 4
Proportion of sugar depends on pear quality.
Presented as published in 1892. 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
40Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein0.6 g
Carbohydrates11 g
Fiber4.4 g
Sugars5.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7.9 mg
Potassium89 mg
Calcium45 mg
Iron0.4 mg
Magnesium9.4 mg
Phosphorus8.4 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6 mcg
Choline2.6 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1124. The excerpt below is the record exactly as published.
Pears, Compote of.— When ripe juicy pears are used for making compotes they should be stewed whole, but when hard baking pears only are to be had it is best to cut them into halves or quarters, reserving only one large piece to put in the centre. Peel the pears, and put them into the syrup. The pro- portion of sugar used will depend upon the quality of the pears. Put with them a few drops of prepared cochineal, and either a strip of lemon-rind, a quarter of a stick of vanilla, or a few cloves
Cook this with the app: pantry check, scaling, and the assistant.