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Compote of Gooseberries
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
670Calories
2 gProtein
171 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories670 kcal
Protein1.8 g
Carbohydrates171 g
Fiber8.6 g
Sugars151 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium5.9 mg
Potassium400 mg
Calcium54 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A30 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline0 mg
Caffeine0 mg
Water255 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 GOOSEBERRIES. Pick over and cut off tops and tails. To each quart of berries take one pound of sugar and half pint of water
Cook this with the app: pantry check, scaling, and the assistant.