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Fresh Strawberry Compote
From The national course in home economics, 1917
Serves 2
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
42Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories42 kcal
Protein0.7 g
Carbohydrates9 g
Sugars7.3 g
Total Fat0.3 g
Sodium0.1 mg
Potassium165 mg
Calcium8.4 mg
Iron0.1 mg
Magnesium9.3 mg
Phosphorus17 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C27 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Niacin (B3)0 mg
Folate26 mcg
Water80 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 293. The excerpt below is the record exactly as published.
FRESH STRAWBERRY COMPOTE. Select fine ripe berries, hull them and arrange in a pyramid in a pre- serve dish; press others through a sieve and put the pulp into a vessel with plenty of powdered sugar and the juice of an orange
Cook this with the app: pantry check, scaling, and the assistant.