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Baked Figs
From Fruit recipes, 1907
Serves 1
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
387Calories
3 gProtein
101 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein3.5 g
Carbohydrates101 g
Fiber13 g
Sugars87 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium4.8 mg
Potassium1069 mg
Calcium160 mg
Iron1.7 mg
Magnesium78 mg
Phosphorus65 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A32 mcg
Vitamin E0.5 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate30 mcg
Choline22 mg
Caffeine0 mg
Water373 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 109. The excerpt below is the record exactly as published.
BAKED FIGS Place fresh figs in a small crock or earthenware dish, with a little sugar and lemon juice or that of other fruit
Cook this with the app: pantry check, scaling, and the assistant.