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Dish of Figs
From The Ideal cook book, 1899
Serves 1
Ensure each fig is covered with sugar.
Presented as published in 1899. 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
777Calories
0 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories777 kcal
Protein0 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.2 mg
Potassium206 mg
Calcium5.7 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 123. The excerpt below is the record exactly as published.
Dish of Figss—Ingredients—1 cup of sugar, % of acup of water, Y of a teaspoonful of cream of tartar.
Cook this with the app: pantry check, scaling, and the assistant.