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Compote of Green Gooseberries
From Modern cookery, in all its branches, 1884
Serves 1
Use fine sugar for best results.
Presented as published in 1884. 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
678Calories
3 gProtein
172 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories678 kcal
Protein2.6 g
Carbohydrates172 g
Fiber13 g
Sugars141 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium12 mg
Potassium599 mg
Calcium84 mg
Iron1 mg
Magnesium33 mg
Phosphorus81 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A45 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate18 mcg
Choline0 mg
Caffeine0 mg
Water500 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 402. The excerpt below is the record exactly as published.
Compote of green gooseberries. — This is an excellent compote if made with fine sugar, and very good with any kind. Break five ounces into small lumps and pour on them half a pint of water ; boil these gently for ten minutes, and clear off all the scum ; then add to them a pint of fresh gooseberries freed from the tops and stalks, washed, and well drained. Simmer them gently from eight to ten minutes, and serve them hot or cold. Increase the quantity for a large dish. Compote of green apricots. — Wipe the down from a pound of quite young apricots, and stew them vei'y gently for nearly twenty minutes in syrup made with eight ounces of sugar and three-quarters of a pint of water, boiled together the usual time. Compote of red currants. — A quarter of a pint of water and five ounces of sugar
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Cook this with the app: pantry check, scaling, and the assistant.