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Gooseberry Compote
From The household cook book, 1902
Serves 4
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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories2.8 kcal
Protein0.1 g
Carbohydrates0.6 g
Fiber0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium12 mg
Calcium1.6 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C1.7 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 360. The excerpt below is the record exactly as published.
GOOSEBERRY COMPOTE— Gooseberries for compote should not be very ripe; top and tail them, pour on some boiling water, then take them out and plunge them into cold water containing a little vinegar
Cook this with the app: pantry check, scaling, and the assistant.