Fig Filling

Name: Fig Filling
Ingredients: one pound of figs; one-half cup of sugar; one tablespoon of lemon juice; one cup of water

From The home science cook book, 1902

Presented as published in 1902. 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

726Calories

3 gProtein

188 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories726 kcal

Protein3.5 g

Carbohydrates188 g

Fiber13 g

Sugars175 g

Total Fat1.7 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0 mg

Sodium13 mg

Potassium1073 mg

Calcium168 mg

Iron1.7 mg

Magnesium81 mg

Phosphorus65 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A32 mcg

Vitamin E0.5 mg

Vitamin K21 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate30 mcg

Choline22 mg

Caffeine0 mg

Water609 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 89. The excerpt below is the record exactly as published.

Fig Filling. Chop one pound of figs, add one-half cup of sugar and one tablespoon of lemon juice, one cup of water

Cook this with the app: pantry check, scaling, and the assistant.