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Compote of Figs
From The household cook book, 1902
Serves 3
It makes a dainty, cheap, and wholesome dessert.
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
668Calories
5 gProtein
172 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein5 g
Carbohydrates172 g
Fiber15 g
Sugars148 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium1031 mg
Calcium250 mg
Iron3.1 mg
Magnesium104 mg
Phosphorus101 mg
Zinc1 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K24 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate14 mcg
Choline0 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 3 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.
COMPOTE OF FIGS — Dissolve ^ lb. of loaf sugar in 2 cups of water; add 1 lb. of dried figs, a little grated lemon rind, and stew all very gently for 2 hours. Have some sponge cake ready, cut into squares; lay a stewed fig on each square, add a little lemon juice
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