vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fig Cream
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. 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
831Calories
4 gProtein
56 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories831 kcal
Protein4.1 g
Carbohydrates56 g
Fiber1.3 g
Sugars48 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Cholesterol193 mg
Sodium41 mg
Potassium288 mg
Calcium132 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus113 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A3.2 mcg
Vitamin E0 mg
Vitamin K6.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.7 mcg
Choline2.1 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 68. The excerpt below is the record exactly as published.
FIG CREAM. Figs, I/* pound. Cream, 1 quart. Warm water, 1 cup. Sugar, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.