Fig Filling
From Purity flour cookbook, 1917
Presented as published in 1917. 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
1172Calories
4 gProtein
303 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1172 kcal
Protein3.7 g
Carbohydrates303 g
Fiber13 g
Sugars287 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium76 mg
Potassium1345 mg
Calcium348 mg
Iron3.2 mg
Magnesium99 mg
Phosphorus72 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A32 mcg
Vitamin E0.5 mg
Vitamin K21 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate29 mcg
Choline26 mg
Caffeine0 mg
Water598 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 27. The excerpt below is the record exactly as published.
1 cup brown sugar, i cup shortening. 3 cups Purity Flour. i cup Bour milk. 1 teaspoon soda. 1 tablespoon molasses. Roll dough very thin and cut with small cake cutter. Bake. When cool spread with fig filling and press two together. ^ & s "■ « FIG FILLING 1 pound fig.s, chopped fine. i cup brown sugar. 1 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.