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Compote of Green Gooseberries
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
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
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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 318. The excerpt below is the record exactly as published.
Compote of Green Gooseberries. — Top and tail the gooseberries, and simmer them very gently in syrup for ten minutes. For a pint of Gooseberries allow five ounces of sugar and half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.