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Gooseberry Compote
From Harper's cook book encyclopædia, 1902
Serves 8
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
680Calories
3 gProtein
173 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories680 kcal
Protein2.9 g
Carbohydrates173 g
Fiber12 g
Sugars146 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium4.3 mg
Potassium621 mg
Calcium78 mg
Iron1.4 mg
Magnesium31 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C88 mg
Vitamin A35 mcg
Vitamin E0.9 mg
Vitamin K6.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate19 mcg
Choline4.7 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 188. The excerpt below is the record exactly as published.
Gooseberry Compote. — One pint of red-currant juice in a porcelain - lined kettle with 2Y2 lbs. of sugar; stir till dissolved ; add 4 lbs. of ripe goose- berri
Cook this with the app: pantry check, scaling, and the assistant.