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Rhubarb Compote

Name: Rhubarb Compote
Yield: 4 servings
Ingredients: Cut the rhubarb into inch lengths; sprinkle on sugar (½ lb. or so for each lb. of fruit)

From The household cook book, 1902

Serves 4

Presented as published in 1902. 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

220Calories

0 gProtein

57 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories220 kcal

Protein0.1 g

Carbohydrates57 g

Fiber0.1 g

Sugars57 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.8 mg

Potassium19 mg

Calcium5.9 mg

Iron0 mg

Magnesium0.9 mg

Phosphorus0.9 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K1.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.4 mcg

Choline0.4 mg

Caffeine0 mg

Water5.9 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 360. The excerpt below is the record exactly as published.

RHUBARB COMPOTE— Cut the rhubarb into inch lengths, and boil it fast in plenty of water until soft; at once drain it from the water, put it in a dish and sprinkle on sugar (| lb. or so for each lb. of fruit)

Cook this with the app: pantry check, scaling, and the assistant.