vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dish of Figs
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
818Calories
0 gProtein
211 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories818 kcal
Protein0 g
Carbohydrates211 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium2823 mg
Calcium6.9 mg
Iron0.7 mg
Magnesium2.1 mg
Phosphorus0.9 mg
Zinc0.1 mg
Copper0.1 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
Water119 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 103. The excerpt below is the record exactly as published.
One cup sugar, % cup water, 3^ teaspoonful cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.