Compote of Cherries

Name: Compote of Cherries
Ingredients: a pint of water; two ounces of sugar; half a pound of cherries; one ounce of gelatine; the white of one egg lightly whisked; a few drops of lemon juice

From The handy dictionary of cookery, 1890

Use hard-boiled egg pieces for decoration.

Presented as published in 1890. 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

495Calories

27 gProtein

100 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories495 kcal

Protein27 g

Carbohydrates100 g

Fiber0.3 g

Sugars91 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium71 mg

Potassium635 mg

Calcium64 mg

Iron0.7 mg

Magnesium45 mg

Phosphorus72 mg

Zinc0.2 mg

Copper0.8 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C62 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate29 mcg

Choline16 mg

Caffeine0 mg

Water755 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 32. The excerpt below is the record exactly as published.

Compete of Cherries. I'ut on a pint of water with two ounces of sugar ; boil a few minute* ao aa to make a kind of syrup. Have half a jKnind of cheirie* *tone»l ; add them to the syrup ; boil three to five minuteiL Soak one ounce of gelatine for an hour before ; put it on in a stewpan. Add the w hite of one egg Uiahtly wl.uked, stir till it comes to the boil, then put on one side. Add to the cherries a few drops of lemon tuK e

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