Fig Cake
From The Edwardsville cook book, 1906
Fig Filling: 1 cup figs, chopped and stewed in just a little water, add 1 cup tart jelly, cook until thick and spread on cake when both are cool, but not too cool.
Presented as published in 1906. 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
3731Calories
98 gProtein
745 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories3731 kcal
Protein98 g
Carbohydrates745 g
Fiber0 g
Sugars403 g
Total Fat46 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium1521 mg
Potassium1159 mg
Calcium833 mg
Iron33 mg
Magnesium169 mg
Phosphorus1460 mg
Zinc8.4 mg
Copper1 mg
Manganese3.5 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B61 mg
Vitamin B123.6 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)3.8 mg
Niacin (B3)30 mg
Folate890 mcg
Choline1176 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 38. The excerpt below is the record exactly as published.
1Y2 cups flour. 1 level teaspoon soda dissolved in the milk. This batter will be thin. Filling: — 1-3 cake Baker’s Chocolate. 1 yolk of egg. y2 cup cold water. 1 teaspoon vanilla. % cup sugar. Boil until thick; add flavoring; let cool and stir into cake part. CAKES. 123 CHOCOLATE LAYER CAKE. Mrs. M. P. Linn, St. Louis. 1V2 cups sugar. V2 cup butter. 4 eggs. 1/^ cup milk. 2 cups flour. 1-3 cake chocolate. 2 teaspoon baking powder Icing : — 2 cups sugar. 1 tablespoon butter. Y2 cup milk. 1-3 cake chocolate. FIG CAKE. Mrs. Cullens. 8 whites of eggs. 1 cup sweet milk. 2 cups granulated sugar. 3i^ cups flour. 2 teaspoon baking powder. Cream butter and sugar, add milk, then flour and baking powder, then fold in the whites of eggs after beating to a stiff froth. P>ake in 4 small layers. Fig Filling: — i cup figs, chopped and stewed in just a little water, add i cup tart jelly, cook until thick and spread on cake when both are cool, but not too cool. MARSHMALLOW CAKE. Mrs. E. F. Knollenberg. 1V2 cups sugar. 2-3 cup butter. 4 eggs (whites). 1 cup sweet milk. 2V2 cups flour. 2 teaspoons baking powder
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.