Fig Filling for Cake

Name: Fig Filling for Cake
Ingredients: one pound of dried figs; one cup of seeded raisins; the juice and grated rind of a lemon; sugar to taste; a cup of water

From Joe Tilden's recipes for epicures, 1907

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

1719Calories

21 gProtein

448 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories1719 kcal

Protein21 g

Carbohydrates448 g

Fiber60 g

Sugars220 g

Total Fat5.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium107 mg

Potassium4786 mg

Calcium821 mg

Iron15 mg

Magnesium374 mg

Phosphorus462 mg

Zinc3.4 mg

Copper1.9 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C69 mg

Vitamin A1 mcg

Vitamin E1.8 mg

Vitamin K71 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5 mg

Folate58 mcg

Choline5.1 mg

Caffeine0 mg

Water493 g

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 18. The excerpt below is the record exactly as published.

Fig Filling for Cake Chop together one pound of dried figs and one cup of seeded raisins. Add the juice and grated rind of a lemon and sugar to taste. 118 DESSERTS AND CAKES Pour over the mixture a cup of water

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