Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Sliced Compote of Apples
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- 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
Method
Stew slowly till tender; serve.
Nutrition per serving
446Calories
0 gProtein
116 gCarbs
0 gFat
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.