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Russian Compote
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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
463Calories
2 gProtein
110 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories463 kcal
Protein1.9 g
Carbohydrates110 g
Fiber7.9 g
Sugars98 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.9 mg
Potassium457 mg
Calcium65 mg
Iron0.4 mg
Magnesium25 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A17 mcg
Vitamin E0.4 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate44 mcg
Choline20 mg
Caffeine0 mg
Alcohol5.6 g
Water314 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 456. The excerpt below is the record exactly as published.
Russian Compote. — Peel and core two large pears and apples, and cut them up into thin slices. Cut up a quarter of a pine- apple, without the peel, also into slices, and divide two or three oranges, without the rinds, into sections, and remove the pips. Arrange these fruits in layers in a Compote-dish, varying them as much as possible, and sprinkling each layer over with sugar flavoured with vanilla. Cover over the dish, pack it in the ice, and let it remain for an hour or so. Drain off the syrup, adding 3 or 4 table-spoonfuls of kirschen- wasser or brand
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