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Rhubarb Compote
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Use young and tender rhubarb.
Presented as published in 1898. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5 kcal
Protein0.1 g
Carbohydrates1.1 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium26 mg
Calcium1 mg
Iron0 mg
Magnesium2.7 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline1.8 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 318. The excerpt below is the record exactly as published.
Rhubarb Compote. — “ When the Rhubarb is young and tender, “ cut it up into pieces the length of a finger, and throw them into “ cold water to prevent the ends drying, while a syrup is being “ prepared in an earthenware saucepan with sugar, a few of the “ rough pieces of the rhubarb, and a small piece of ginger
Cook this with the app: pantry check, scaling, and the assistant.