Fruit Salad Compote
From Chivers selected recipes, 1930
Presented as published in 1930. 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
244Calories
6 gProtein
22 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories244 kcal
Protein6.2 g
Carbohydrates22 g
Fiber3.3 g
Sugars13 g
Total Fat15 g
Saturated Fat1.1 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.2 g
Cholesterol0 mg
Sodium5.8 mg
Potassium222 mg
Calcium76 mg
Iron1.2 mg
Magnesium74 mg
Phosphorus146 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate2 mcg
Choline1.8 mg
Caffeine0 mg
Water6.7 g
As published
This recipe was extracted from Chivers selected recipes (1930) by Ltd Chivers & Sons, page 1. The excerpt below is the record exactly as published.
FRUIT SALAD COMPOTE 1 tin Chivers’ Fruit Salad 1 oz. almonds 1 sponge cake White of 1 egg 1 pt. pkt. Chivers’ Strawberry Jelly 1 teaspoonful castor sugar
Cook this with the app: pantry check, scaling, and the assistant.