vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Compote of Red Currants
From Modern cookery, in all its branches, 1884
Serves 1
This recipe works well for raspberries too.
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
687Calories
3 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories687 kcal
Protein3.1 g
Carbohydrates176 g
Fiber0 g
Sugars141 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9.4 mg
Potassium725 mg
Calcium128 mg
Iron3.5 mg
Magnesium55 mg
Phosphorus132 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C405 mg
Vitamin A27 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water302 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 red currants. — A quarter of a pint of water and five ounces of sugar : ten minutes. One pint of currants
Cook this with the app: pantry check, scaling, and the assistant.