Quince and Apple Compote

Name: Quince and Apple Compote
Ingredients: 1 lb. of quince trimmings; 1 lb. peeled and cored apples; f lb. sugar; just enough water

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

1349Calories

3 gProtein

353 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1349 kcal

Protein3 g

Carbohydrates353 g

Fiber15 g

Sugars272 g

Total Fat1.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium20 mg

Potassium1306 mg

Calcium75 mg

Iron3.6 mg

Magnesium55 mg

Phosphorus127 mg

Zinc0.4 mg

Copper0.7 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C86 mg

Vitamin A18 mcg

Vitamin E0.2 mg

Vitamin K2.7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.3 mg

Folate14 mcg

Choline15 mg

Caffeine0 mg

Water773 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 93. The excerpt below is the record exactly as published.

QUINCE AND APPLE COMPOTE. Take the cores, seeds, and skins, of the quinces, left from the fruit used for jelly; for every pound of quince trimmings allow 1 lb. peeled and cored apples with f lb. sugar io each pound of fruit, and just enough water

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