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Currants, Compote of
From Harper's cook book encyclopædia, 1902
Serves 2
Excellent served with blanc-mange or a rice mould.
Presented as published in 1902. 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
578Calories
3 gProtein
147 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories578 kcal
Protein3.1 g
Carbohydrates147 g
Fiber0 g
Sugars113 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium10 mg
Potassium724 mg
Calcium128 mg
Iron3.5 mg
Magnesium55 mg
Phosphorus132 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C405 mg
Vitamin A27 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 187. The excerpt below is the record exactly as published.
one quart of currants. Put them in a dish and sprinkle over them five table- spoonfuls of powdered sugar, a tea- spoonful of powdered cinnamon, and then add a gill of brandy or wine. Stir gently and let the dish stand in a cold place an hour before serving. Currants, Compote of. — Pick a quart of ripe red and white currants quite free from dust. Put lb. of loaf sugar and a breakfast-cupful of cold water
Cook this with the app: pantry check, scaling, and the assistant.