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Compote of Blueberries
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 3
Presented as published in 1907. 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
774Calories
2 gProtein
194 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories774 kcal
Protein2.1 g
Carbohydrates194 g
Sugars179 g
Total Fat1.4 g
Sodium1.5 mg
Potassium260 mg
Calcium37 mg
Iron1.1 mg
Magnesium19 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin C24 mg
Water252 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 6. The excerpt below is the record exactly as published.
COMPOTE OF BLUEBERRIES. Wash and pick over the berries. Stew in a light syrup (one pound of sugar to one quart of water)
Cook this with the app: pantry check, scaling, and the assistant.