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Compote of Cranberries
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
650Calories
1 gProtein
168 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein0.7 g
Carbohydrates168 g
Fiber5.3 g
Sugars157 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.8 mg
Potassium121 mg
Calcium16 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A4.4 mcg
Vitamin E1.9 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline8.1 mg
Caffeine0 mg
Water207 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 CRANBERRIES. Wash and pick over. To each quart of berries add one pound of sugar and half pint of water to make a plain syrup
Cook this with the app: pantry check, scaling, and the assistant.