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Strawberries, Compote of
From Cassell's dictionary of cookery, 1892
Serves 2
Time to soak strawberries: 1 hour.
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
528Calories
2 gProtein
132 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories528 kcal
Protein1.8 g
Carbohydrates132 g
Fiber3.8 g
Sugars122 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.6 mg
Potassium419 mg
Calcium99 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus60 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C139 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline5.3 mg
Caffeine0 mg
Water331 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 1908. The excerpt below is the record exactly as published.
Strawberries, Compote of.— Take a pint of freshly-gathered ripe strawberries. Pick them, and put them into a bowl. Pour over them a little clear syrup which has been made by boiling a quarter of a pint of water with five ounces of sugar for ten minutes. Cover the bowl containing them with a plate, and let them stand for an hour or more. Drain off the syrup ; boil it for a few minutes, skim it, and strain it over the strawberries piled in the centre of a compote-dish. The flavour of this dish will be greatly improved if a wine-glassful of red- currant juice is added to the syrup. When it is at hand, a glass of maraschino
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