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Compote of Spring Fruit (Rhubarb)
From Modern cookery, in all its branches, 1884
Serves 1
Adjust sugar based on the acidity of the fruit.
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
641Calories
4 gProtein
162 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein4.1 g
Carbohydrates162 g
Fiber8.2 g
Sugars146 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium23 mg
Potassium1310 mg
Calcium395 mg
Iron1.1 mg
Magnesium56 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A23 mcg
Vitamin E1.2 mg
Vitamin K133 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate32 mcg
Choline28 mg
Caffeine0 mg
Water543 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.
ompote of spring fruit. — (Rhubarb). Take a pound of the stalks after they are pared, and cut them into short lengths ; have ready a quarter of a pint of water boiled gently for ten minutes with five ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.