Cranberry Compote
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
209Calories
2 gProtein
54 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories209 kcal
Protein2.1 g
Carbohydrates54 g
Fiber16 g
Sugars19 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.1 mg
Potassium363 mg
Calcium36 mg
Iron1 mg
Magnesium27 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A14 mcg
Vitamin E6 mg
Vitamin K23 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate4.5 mcg
Choline25 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 80. The excerpt below is the record exactly as published.
Cranberry Comp6te.) Prepare as Bilberry Compote, but with considerably more sugar.
Cook this with the app: pantry check, scaling, and the assistant.