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Gooseberries, Green, Compote of
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for half a dozen persons.
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
525Calories
2 gProtein
133 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories525 kcal
Protein1.8 g
Carbohydrates133 g
Fiber8.6 g
Sugars113 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium8 mg
Potassium400 mg
Calcium56 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A30 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline0 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 622. The excerpt below is the record exactly as published.
Gooseberries, Green, Compote of. ' — Top and tail a quart of goosebei-ries. Put ' them into boiling water for two minutes, and \ next into cold water, mLxed with a table- ■ spoonful of vinegar, for two minutes, to restore the colour, then drain them. Make a I syrup by boiling throe-quarters of a pound of I loaf sugar in lumps, -with one pint of water
Cook this with the app: pantry check, scaling, and the assistant.