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Fig Filling
From Mary Jane's cook book, 1916
Serves 2
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
530Calories
1 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein1.4 g
Carbohydrates129 g
Fiber3.3 g
Sugars121 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium738 mg
Potassium369 mg
Calcium51 mg
Iron0.9 mg
Magnesium31 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A7.9 mcg
Vitamin E0.1 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate8 mcg
Choline11 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 26. The excerpt below is the record exactly as published.
FIG FILLING. Figs, V2 pound. Sherry, 1 cup. Sugar, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.