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Compote of Kentish or Flemish Cherries
From Modern cookery, in all its branches, 1884
Serves 2
Stoning the fruit improves the dish.
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
433Calories
2 gProtein
107 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories433 kcal
Protein2.4 g
Carbohydrates107 g
Fiber0 g
Sugars102 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.3 mg
Potassium524 mg
Calcium32 mg
Iron0.3 mg
Magnesium29 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 2 servings.
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 Kentish or Flemish cherries. — Simmer five ounces of sugar with half a pint of water for ten minutes ; throw into the syrup a pound of cherries
Cook this with the app: pantry check, scaling, and the assistant.