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Fig Cake

Name: Fig Cake
Yield: 7 servings
Ingredients: % cup of butter; % cup of corn starch; 2 cups of sugar; 12 figs; 6 whites of eggs; 3 heaping tsps. of baking powder; 1 cup of milk; 1 tsp. of cinnamon; 2 cups of flour; 1 tsp. of cloves; 3 whites of eggs; 4 tbsps. of water; 1 tbsp. of sugar; % lb. finely chopped almonds

From The art of German cooking and baking, 1922

Serves 7

Presented as published in 1922. 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

702Calories

20 gProtein

108 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories702 kcal

Protein20 g

Carbohydrates108 g

Fiber4.5 g

Sugars62 g

Total Fat37 g

Saturated Fat3.9 g

Monounsaturated Fat13 g

Polyunsaturated Fat5.3 g

Omega-30 g

Cholesterol279 mg

Sodium1246 mg

Potassium439 mg

Calcium812 mg

Iron5.7 mg

Magnesium114 mg

Phosphorus596 mg

Zinc2.3 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A114 mcg

Vitamin E9 mg

Vitamin K0.8 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.7 mg

Folate102 mcg

Choline212 mg

Caffeine0 mg

Water103 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 141. The excerpt below is the record exactly as published.

FIG CAKE. % cup of butter % cup of corn starch 2 cups of sugar 12 figs 6 whites of eggs 3 heaping tsps. of baking powder 1 cup of milk " 1 tsp. of cinnamon 2 cups of flour 1 tsp. of cloves For the Frosting. 3 whites of eggs 4 tbsps. of water 1 tbsp. of sugar % lb. finely chopped almonds

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