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Fig Filling
From Superior cook book, 1905
Serves 2
Mrs. Bargpi.
Presented as published in 1905. 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
478Calories
1 gProtein
122 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories478 kcal
Protein0.9 g
Carbohydrates122 g
Fiber3.3 g
Sugars119 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.9 mg
Potassium270 mg
Calcium44 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.8 mcg
Choline5.3 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 109. The excerpt below is the record exactly as published.
Fig Filling. Mix \U lb. of figs, chopped fine, 1 cupful each of sugar and water, and l)oil in a double boiler until smooth and thick; then add 1 teas])oonful of vanill
Cook this with the app: pantry check, scaling, and the assistant.