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Currant Compote for Winter Use
From The national course in home economics, 1917
Serves 2
Recipe by Caterer.
Presented as published in 1917. 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
64Calories
2 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein1.6 g
Carbohydrates16 g
Fiber4.9 g
Sugars8.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.1 mg
Potassium312 mg
Calcium37 mg
Iron1.1 mg
Magnesium15 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.1 mcg
Choline8.6 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 252. The excerpt below is the record exactly as published.
CURRANT COHpStE FOR WINTER USE. Pick red currants from their stems, wash, drain and put one-half of them
Cook this with the app: pantry check, scaling, and the assistant.