Compote of Figs

Name: Compote of Figs
Ingredients: One pint of figs scalded and soaked over night in brandy.

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

333Calories

3 gProtein

86 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories333 kcal

Protein3.4 g

Carbohydrates86 g

Fiber13 g

Sugars73 g

Total Fat1.3 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium4.5 mg

Potassium1043 mg

Calcium157 mg

Iron1.7 mg

Magnesium76 mg

Phosphorus63 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C9 mg

Vitamin A31 mcg

Vitamin E0.5 mg

Vitamin K21 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate27 mcg

Choline21 mg

Caffeine0 mg

Water356 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 26. The excerpt below is the record exactly as published.

COMPOTE OF FIG.S. One pint of figs scalded and soaked over night in brandy.

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