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
1852Calories
5 gProtein
475 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1852 kcal
Protein5 g
Carbohydrates475 g
Fiber8.3 g
Sugars458 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium1349 mg
Calcium401 mg
Iron1.3 mg
Magnesium59 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A23 mcg
Vitamin E1.3 mg
Vitamin K133 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate38 mcg
Choline30 mg
Caffeine0 mg
Water572 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.
Rhubarb Compete.) I lb. rhubarb. I A drop or two of cochineal, t gill water. [ 2 tablespoonsful lemon juice. Cinnamon or lemon peel [ \ lb. sugar. I leaf of gelatine
Cook this with the app: pantry check, scaling, and the assistant.