vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fig Compote
From Tried favourites cookery book, 1909
Serves 3
Prunes can also be used instead of figs.
Presented as published in 1909. 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
331Calories
10 gProtein
61 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories331 kcal
Protein9.7 g
Carbohydrates61 g
Fiber5.8 g
Sugars54 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.6 g
Cholesterol24 mg
Sodium21 mg
Potassium513 mg
Calcium107 mg
Iron0.9 mg
Magnesium39 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C4 mg
Vitamin A74 mcg
Vitamin E0.4 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate15 mcg
Choline18 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 131. The excerpt below is the record exactly as published.
Fig Compote. 1 doz. largo Figs, 2 oz. fine Sugar, 1 sixpenny jDacket Gelatine, whipped Cream
Cook this with the app: pantry check, scaling, and the assistant.