Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of apples
- one-quarter pound of lump sugar
- one cup of water
Directions
One pound of apples, one-quarter pound of lump sugar, one cup of water, the juice of half a lemon, a few drops of red col- oring. Put the sugar, water and lemon juice into a clean enam- eled sauce pan and let them boil quickly for ten minutes. Mean- while, peel the apples, cut them in quarters and remove the cores. Throw the pieces into the boiling syrup and let them cook slowly until clear and tender, but not broken. Then remove the quarters of apple carefully, reduce the syrup a little and color it pink with the red coloring. Arrange the apples on a glass dish and pour the syrup over. A little cream or custard served with the compote is a great improvement. If the apples are small, they may be cored and cooked whole.