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Fig Cups

Name: Fig Cups
Yield: 6 servings
Ingredients: 14 lb. dried washed figs; 2 tbls. sugar; 1/2 lb chopped salted almonds; 1 t-spoon lemon juice; 1/2 cup wine; Lady fingers

From Atlanta women's club cook book, 1921

Serves 6

Mrs. D. J. Jones.

Presented as published in 1921. 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

314Calories

9 gProtein

27 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories314 kcal

Protein9.1 g

Carbohydrates27 g

Fiber6.6 g

Sugars15 g

Total Fat19 g

Saturated Fat1.6 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.7 g

Omega-30 g

Cholesterol9.2 mg

Sodium9.4 mg

Potassium431 mg

Calcium136 mg

Iron2 mg

Magnesium118 mg

Phosphorus206 mg

Zinc1.4 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A7 mcg

Vitamin E9.7 mg

Vitamin K2.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.6 mg

Folate22 mcg

Choline21 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 39. The excerpt below is the record exactly as published.

FIG CUPS. 14 lb. dried washed figs. 2 tbls. sugar. 1/2 lb chopped salted almonds. 1 t-spoon lemon juice. 1/2 cup wine. Lady fingers

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