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Fig Filling
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
869Calories
14 gProtein
148 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories869 kcal
Protein14 g
Carbohydrates148 g
Fiber8.1 g
Sugars119 g
Total Fat28 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium136 mg
Potassium841 mg
Calcium148 mg
Iron6.5 mg
Magnesium88 mg
Phosphorus320 mg
Zinc1.5 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A7.9 mcg
Vitamin E0.1 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate23 mcg
Choline6.9 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 139. The excerpt below is the record exactly as published.
Fig Filling. 14 pound figs, chopped 14 cup boiling water. fine. Juice 1 lemon. 1 cup sugar. '^2 cup nut meats
Cook this with the app: pantry check, scaling, and the assistant.