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Fig Filling
From The household cook book, 1902
Serves 1
Can also stir chopped figs into icing.
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
682Calories
2 gProtein
175 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories682 kcal
Protein1.7 g
Carbohydrates175 g
Fiber6.5 g
Sugars166 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium8.4 mg
Potassium525 mg
Calcium84 mg
Iron0.9 mg
Magnesium39 mg
Phosphorus31 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline11 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 277. The excerpt below is the record exactly as published.
FIG FILLING. — (1) Use 1 cup chopped figs, | cup hot water, 1 small cup powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.