Sweet Tomato Compote
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. 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
8602Calories
30 gProtein
2201 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories8602 kcal
Protein30 g
Carbohydrates2201 g
Fiber48 g
Sugars2144 g
Total Fat17 g
Saturated Fat2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat3.7 g
Omega-30.2 g
Cholesterol0 mg
Sodium723 mg
Potassium7943 mg
Calcium517 mg
Iron13 mg
Magnesium442 mg
Phosphorus807 mg
Zinc6.3 mg
Copper2.1 mg
Manganese21 mg
Vitamin D0 mcg
Vitamin C435 mg
Vitamin A1336 mcg
Vitamin E20 mg
Vitamin K291 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)20 mg
Folate485 mcg
Choline225 mg
Caffeine0 mg
Water3004 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.
Sweet Tomato Compote. — Slice down some nice tomatoes, till you have 71b. of these slices, and let them stand for twenty-f our hours, well sprinkled with salt. Then soak them for the same length of time in fresh water ; after which drain it all well. Now for these 71b. take 4|lb. of sugar, loz. cinnamon, loz. cloves, and enough vinegar to cover them
Cook this with the app: pantry check, scaling, and the assistant.