Fig Filling

Name: Fig Filling
Ingredients: I c. finely chopped figs

From The practical cookbook, 1917

Presented as published in 1917. 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

166Calories

2 gProtein

43 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories166 kcal

Protein1.7 g

Carbohydrates43 g

Fiber6.5 g

Sugars37 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium2.2 mg

Potassium521 mg

Calcium79 mg

Iron0.8 mg

Magnesium38 mg

Phosphorus31 mg

Zinc0.3 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

Water178 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 28. The excerpt below is the record exactly as published.

Fig filling. Additional ingredient: I c. finely chopped figs

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