vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Compote of Black Currants
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
800Calories
4 gProtein
106 gCarbs
42 gFat
Full nutrition (28 nutrients)
Calories800 kcal
Protein3.9 g
Carbohydrates106 g
Sugars85 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.2 g
Cholesterol121 mg
Sodium27 mg
Potassium476 mg
Calcium134 mg
Iron1.8 mg
Magnesium34 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C203 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Water160 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 318. The excerpt below is the record exactly as published.
Compote, of Black Currants. — Strip a pint of currants from the stalks, being careful not to break the skins. Simmer them in a closed pan for fifteen minutes. Strew six ounces of sugar over the currants, and let the pan stay on a very low fire for another quarter of an hour. Do not stir the fruit in any way, but shake the pan gently now and then. Set it to cool. Whip half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.