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Mulberry Compote
From The encyclopaedia of practical cookery, 1892
Serves 2
A plate of sponge biscuits is a nice accompaniment.
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
646Calories
4 gProtein
143 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein3.9 g
Carbohydrates143 g
Fiber5.3 g
Sugars133 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium25 mg
Potassium511 mg
Calcium103 mg
Iron4.6 mg
Magnesium45 mg
Phosphorus94 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C109 mg
Vitamin A2.8 mcg
Vitamin E2 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate19 mcg
Choline30 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 557. The excerpt below is the record exactly as published.
Mulberry Compote. — For every pound of Mulberries, put in a preserving-pan fib. of coarsely- crushed loaf sugar and 1 breakfast-cupful of claret. Place the pan over a moderate fire, and boil until the sugar has dissolved. Pick the Mulberries carefully, removing all pieces of leaf or stalk, then put them into the syrup, with the juice of one or two lemons
Cook this with the app: pantry check, scaling, and the assistant.