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Cranberry Compote
From The encyclopædia of practical cookery, 1890
Serves 3
Serve in a fancy dish.
Presented as published in 1890. 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
386Calories
1 gProtein
101 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein1.1 g
Carbohydrates101 g
Fiber8.6 g
Sugars84 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium182 mg
Calcium45 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A6.2 mcg
Vitamin E2.5 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate4.1 mcg
Choline12 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 519. The excerpt below is the record exactly as published.
Cranberry Compote. — Pick the stalks off about lqt. of Cran- berries. Put Jib. of crushed loaf sugar in a saucepan with li pints of water and the thinly-pared rind of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.