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Sliced Compote of Apples
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
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
446Calories
0 gProtein
116 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein0.2 g
Carbohydrates116 g
Fiber1.7 g
Sugars114 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium35 mg
Calcium44 mg
Iron0.3 mg
Magnesium7.6 mg
Phosphorus3.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline0.9 mg
Caffeine0 mg
Water484 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 5. The excerpt below is the record exactly as published.
SLICED COMPOTE OF APPLES. Cut the peeled and cored apples in slices, cover with water. To each quart of water take eight ounces of sugar; add the peel and juice of one lemon, also one stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.