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Currant Compote
From Cassell's dictionary of cookery, 1892
Serves 2
Excellent with blancmange or rice mould.
Presented as published in 1892. 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
562Calories
3 gProtein
144 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein3.1 g
Carbohydrates144 g
Fiber9.6 g
Sugars130 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.1 mg
Potassium618 mg
Calcium79 mg
Iron2.3 mg
Magnesium31 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C92 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline17 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 447. The excerpt below is the record exactly as published.
urrants, Compote of.— Pick a quart of ripe red and white currants quite free from dust. Put half a pound of loaf sugar and a breakfast- cupful of cold water
Cook this with the app: pantry check, scaling, and the assistant.