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Cranberry Compote
From Cookery for every household, 1914
Serves 2
Red currants or raspberries may be used instead of cranberries.
Presented as published in 1914. 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
659Calories
3 gProtein
170 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein2.7 g
Carbohydrates170 g
Fiber7.4 g
Sugars143 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium5.7 mg
Potassium878 mg
Calcium30 mg
Iron0.8 mg
Magnesium67 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A7.8 mcg
Vitamin E0.4 mg
Vitamin K2.3 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate48 mcg
Choline24 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 743. The excerpt below is the record exactly as published.
4 or 5 bananas. 1 tea-cupful cranberries. J lb. sugar. Cranberry Compote 1 gill water. I tea-sp. ground cinna mon
Cook this with the app: pantry check, scaling, and the assistant.