vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fig Compote
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
116Calories
1 gProtein
23 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein1.3 g
Carbohydrates23 g
Fiber3.4 g
Sugars19 g
Total Fat3 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Cholesterol9.1 mg
Sodium6.9 mg
Potassium282 mg
Calcium57 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A31 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate7.6 mcg
Choline7.3 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 48. The excerpt below is the record exactly as published.
Fig Compote One pound figs, cover with one pint cold water; soak five or six hours; then add two bay leaves and cook for one hour; strain gently, boil syrup down to one cup, and pour over figs; serve cold with sweetened whipped cream
Cook this with the app: pantry check, scaling, and the assistant.