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Raisin Compote
From The Institute cook book, 1913
Serves 8
Presented as published in 1913. 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
620Calories
4 gProtein
161 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories620 kcal
Protein3.8 g
Carbohydrates161 g
Fiber6.8 g
Sugars80 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium35 mg
Potassium1061 mg
Calcium96 mg
Iron3.7 mg
Magnesium52 mg
Phosphorus125 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C188 mg
Vitamin A10 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 141. The excerpt below is the record exactly as published.
RAISIN COMPOTE 3 navel oranges 3 pints ciurants 11/2 pounds seeded raisins 3 cups cold water 3 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.