vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Fig Cream
From Mary Jane's cook book, 1916
Serves 3
Add figs slightly before finishing freezing.
Presented as published in 1916. 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
571Calories
9 gProtein
49 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein9.3 g
Carbohydrates49 g
Fiber3.3 g
Sugars42 g
Total Fat38 g
Saturated Fat22 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol101 mg
Sodium83 mg
Potassium587 mg
Calcium283 mg
Iron1.6 mg
Magnesium61 mg
Phosphorus253 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C1.5 mg
Vitamin A58 mcg
Vitamin E0.3 mg
Vitamin K6.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate4.5 mcg
Choline32 mg
Caffeine7.2 mg
Water257 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 67. The excerpt below is the record exactly as published.
CHOCOLATE FIG CREAM. Milk, 2 cups. Egg white, 1. Chocolate, 2 squares. Cream, % pint. Sugar, 2 tablespoons. Powdered sugar, 2 tablespoons. Cinnamon, a pinch. Vanilla. Figs, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.