vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Fig Dainty
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
712Calories
17 gProtein
72 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein17 g
Carbohydrates72 g
Fiber14 g
Sugars44 g
Total Fat45 g
Saturated Fat9.2 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.9 g
Omega-30 g
Cholesterol0 mg
Sodium7.9 mg
Potassium716 mg
Calcium246 mg
Iron3.5 mg
Magnesium245 mg
Phosphorus405 mg
Zinc2.8 mg
Copper1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A1.3 mcg
Vitamin E18 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3 mg
Folate70 mcg
Choline45 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 175. The excerpt below is the record exactly as published.
14 cup water Melt the butter; add the jelly, seasonings, water and beef. Cover and cook until the beef is thoroughly hot. MUSHROOMS WITH BACON 8 slices bacon Mushrooms Fry the bacon in the usual way; just before it is done add the mushroons; fry and serve. TOMATO CURRY 2 cups tomatoes 1 tablespoon curry 1 tablespoon butter Salt and red pepper 1 tablespoon flour Pinch of soda 1 cup cream Cook the tomatoes in the chafing dish; add the flour, welJ rubbed in the butter, also the curry, salt and a dash of red pepper. When the mixture thickens add a pinch of soda; stir and add the cream. Serve on toasted bread or crackers. A!b) MACARONI MILANAISE 2 tablespoons butter Vi cup brown stock 1 tablespoon flour 1/2 cup strained tomatoes 14 teaspoon salt 1 cup cooked macaroni 1/4 teaspoon paprika V4 cup Parmesan cheese Make a sauce of the first six ingredients; add the macaroni and when that is hot, the cheese. Lift and relift the macaroni until it is thoroughly blended- with the mixture. 469 CHAFING-DISH COOKERY F,^XtgF,'i5^ APPLE DAINTY 4 tart apples 1 tablespoon granulated sugar Juice of V2 lemon 1 tablespoon butter Dash of nutmeg 2 tablespoons powdered sugar 1 teaspoon cinnamon Pare and core the apples; cut them into slices half an inch thick; cook with the lemon, nutmeg and granulated sugar, keeping the cover on the pan. When tender, saute in butter; dust with powdered sugar and cinnamon and serve. FIG DAINTY Vi pound whole figs Dash of nutmeg 1/2 cup chopped nuts 3 tablespoons sugar Juice of 1/2 lemon
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