vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Compote of Figs
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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
556Calories
3 gProtein
78 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein2.8 g
Carbohydrates78 g
Fiber4.4 g
Sugars69 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol80 mg
Sodium23 mg
Potassium450 mg
Calcium107 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline8.2 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 84. The excerpt below is the record exactly as published.
Compote of Figs 1 pound pulled figs 4 tablespoons lemon juice 2 cups water 1 cup cream J cup sugar \ cup powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.