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Cherries, Compote of

Name: Cherries, Compote of
Yield: 2 servings
Ingredients: a pound and a half of the cherries; half a pound of sugar; a breakfast-cupful of water; A table-spoonful of brandy may be added to the syrup

From Cassell's dictionary of cookery, 1892

Serves 2

Sufficient for a large dish.

Presented as published in 1892. 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

692Calories

4 gProtein

168 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories692 kcal

Protein3.5 g

Carbohydrates168 g

Fiber0 g

Sugars160 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.6 mg

Potassium785 mg

Calcium43 mg

Iron0.4 mg

Magnesium42 mg

Phosphorus79 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Alcohol2.3 g

Water297 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 345. The excerpt below is the record exactly as published.

Cherries, Compote of.— Choose large, ripe, hght-coloured cherries, wipe them, and leave on them about an inch of stalk, making aU uniform. Put half a pound of sugar into a saucepan with a breakfast-cupful of water, and let it boil for ten minutes, then put into it a pound and a half of the cherries, and sim- mer them for three minutes. Dish them with the stalks uppermost. A table-spoonful of brandy may be added to the syrup

Cook this with the app: pantry check, scaling, and the assistant.