vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fig Dessert
From The Institute cook book, 1913
Serves 3
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
577Calories
1 gProtein
142 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories577 kcal
Protein0.6 g
Carbohydrates142 g
Fiber0.1 g
Sugars140 g
Total Fat3.2 g
Saturated Fat1.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Cholesterol9.8 mg
Sodium44 mg
Potassium22 mg
Calcium12 mg
Iron0.2 mg
Magnesium2.1 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline4.6 mg
Caffeine0 mg
Water7.2 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 82. The excerpt below is the record exactly as published.
FIG DESSERT 2 pounds white figs Sponge cake 2 cups sugar Whipped cream Soak the figs over night. In the morning boil slowly until tender; add the sugar and boil until a thick syrup is formed. Line a dish with sponge cake or lady fingers ; pour the figs in the center and cover with whipped cream that has been sweetened and flavored. Decorate with candied cherries
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