vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Compote of Fresh Cherries
From Miss Cameron's cookery book, 1898
Serves 3
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
634Calories
0 gProtein
158 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein0.5 g
Carbohydrates158 g
Fiber0 g
Sugars157 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.3 mg
Potassium110 mg
Calcium12 mg
Iron0.1 mg
Magnesium7.6 mg
Phosphorus11 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol2.8 g
Water201 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 61. The excerpt below is the record exactly as published.
Comp6te of Freeh Cherries. Boil 1 pint of water and 1 lb. sugar to> a syrup; add a trine-glassful of kirsch or brandy, colour with a few drops of MISS CAMERON'S COOKERY BOOK. 155 liquid carmine; stone the cherries
Cook this with the app: pantry check, scaling, and the assistant.