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Fig Candy
From The complete cook book, 1900
Serves 8
Presented as published in 1900. 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
97Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein0 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium26 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 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
Water9.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 143. The excerpt below is the record exactly as published.
FIG CANDY. Boil until it colors one- third of a cupful of water, one cupful of sugar. Do not stir while boiling, but just before taking from the stove stir in one-quarter of a tea- spoonful of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.