Gooseberry Compote
From Fifty dinners, 1895
Serve very cold.
Presented as published in 1895. 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
1186Calories
5 gProtein
300 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1186 kcal
Protein5.4 g
Carbohydrates300 g
Fiber26 g
Sugars235 g
Total Fat4.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium30 mg
Potassium1213 mg
Calcium170 mg
Iron2.1 mg
Magnesium66 mg
Phosphorus163 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C168 mg
Vitamin A92 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate36 mcg
Choline0.1 mg
Caffeine0 mg
Water1007 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 9. The excerpt below is the record exactly as published.
a pint of water eight ounces of loaf sugar : after ten minutes’ boiling, put in the gooseberries, a tablespoonful of apricot jam, and a sherry -glass of kirsc
Cook this with the app: pantry check, scaling, and the assistant.