Fig Cups

Name: Fig Cups
Ingredients: one-half pound washed figs; two tablespoons sugar; one teaspoon lemon juice; one-half cup wine

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

363Calories

2 gProtein

72 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories363 kcal

Protein1.8 g

Carbohydrates72 g

Fiber6.6 g

Sugars63 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium8.4 mg

Potassium648 mg

Calcium89 mg

Iron1.3 mg

Magnesium52 mg

Phosphorus56 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C6.5 mg

Vitamin A16 mcg

Vitamin E0.3 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate16 mcg

Choline17 mg

Caffeine0 mg

Water286 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 27. The excerpt below is the record exactly as published.

Fig Cups Stuff one-half pound washed figs with chopped salted almonds. Put two tablespoons sugar, one Chafing Dish Possibilities teaspoon lemon juice, and one-half cup wine

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