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Fig Filling
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
644Calories
4 gProtein
163 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein3.6 g
Carbohydrates163 g
Fiber7.9 g
Sugars137 g
Total Fat7.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol16 mg
Sodium5123 mg
Potassium574 mg
Calcium160 mg
Iron8.9 mg
Magnesium47 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A16 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate49 mcg
Choline14 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 109. The excerpt below is the record exactly as published.
Fig Filling 2 cups figs, chopped 2 tablespoons lemon juice I cup sugar 1 tablespoon butter i cup boiling water few grains salt CAKE AND COOKIES; FROSTINGS AND FILLINGS 277 Cook ingredients in double boiler until of consistency to spread. Date and Almond Filling 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.