Rhubarb Compote
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
889Calories
5 gProtein
226 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories889 kcal
Protein5.2 g
Carbohydrates226 g
Fiber11 g
Sugars206 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium30 mg
Potassium1350 mg
Calcium451 mg
Iron1.5 mg
Magnesium62 mg
Phosphorus68 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A23 mcg
Vitamin E1.4 mg
Vitamin K134 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate35 mcg
Choline29 mg
Caffeine0 mg
Water676 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 79. The excerpt below is the record exactly as published.
lb. sugar. I leaf of gelatine. Peel the rhubarb and cut into short lengths. Bcril a piece of cinnamon stick or lemon peel in the water for 5 minutes. Then put in the rhubarb, removing the flavouring, and boil 10 minutes. Add the lemon juice, the dissolved gelatine and a few drops of cochineal
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