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Raspberries, Compote of
From Cassell's dictionary of cookery, 1892
Serves 2
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
433Calories
3 gProtein
107 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories433 kcal
Protein3.1 g
Carbohydrates107 g
Fiber2.4 g
Sugars81 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium507 mg
Calcium58 mg
Iron1.6 mg
Magnesium51 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K6.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.5 mcg
Choline4.3 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1474. The excerpt below is the record exactly as published.
Raspberries, Compote of, — Pick a pint of fresUy-gathered and perfectly soimd raspberries, or if preferred take half a pint of raspberries and half a pint of red currants. Boil five ounces of loaf sugar in a quarter of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.