Brandied Figs

Name: Brandied Figs
Ingredients: Four pounds figs; two cups water; four pounds sugar; two ounces vanilla bean

From Durham cook book ..., 1921

Presented as published in 1921. 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

8491Calories

14 gProtein

2163 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories8491 kcal

Protein14 g

Carbohydrates2163 g

Fiber53 g

Sugars2114 g

Total Fat11 g

Saturated Fat1.1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat2.6 g

Cholesterol0 mg

Sodium56 mg

Potassium4334 mg

Calcium674 mg

Iron7.7 mg

Magnesium325 mg

Phosphorus257 mg

Zinc3 mg

Copper1.5 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A127 mcg

Vitamin E2 mg

Vitamin K85 mcg

Vitamin B62.1 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)7.5 mg

Folate109 mcg

Choline85 mg

Caffeine0 mg

Water1938 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 68. The excerpt below is the record exactly as published.

BRANDIED FIGS. Four pounds figs, two cups water, four pounds sugar, two ounces vanilla bean

Cook this with the app: pantry check, scaling, and the assistant.