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Compote of Cherries
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
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
35Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (22 nutrients)
Calories35 kcal
Protein0.6 g
Carbohydrates8.7 g
Fiber1 g
Sugars5.9 g
Total Fat0.2 g
Sodium3.4 mg
Potassium97 mg
Calcium9.2 mg
Iron0.5 mg
Magnesium6.7 mg
Phosphorus13 mg
Zinc0.1 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin K6.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Water74 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 5. The excerpt below is the record exactly as published.
COMPOTE OF CHERRIES. Take sour cherries, remove the stems and stones and stew in a light syrup till clear
Cook this with the app: pantry check, scaling, and the assistant.