Fig Filling
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
880Calories
4 gProtein
226 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories880 kcal
Protein3.5 g
Carbohydrates226 g
Fiber11 g
Sugars206 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium139 mg
Potassium824 mg
Calcium159 mg
Iron5.3 mg
Magnesium63 mg
Phosphorus57 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A24 mcg
Vitamin E0.4 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate39 mcg
Choline18 mg
Caffeine0 mg
Water331 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 115. The excerpt below is the record exactly as published.
Fig Filling 3^ lb. figs chopped fine ]4 c. boiling water 3/^ c. sugar 1 tbsp. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.