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Fig Filling or Jelly for Cake

Name: Fig Filling or Jelly for Cake
Yield: 2 servings
Ingredients: one pound of figs; one and one-half cups of sugar; one coffee-cupful of water; one teaspoon of vanilla

From Fruit recipes, 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

755Calories

2 gProtein

194 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories755 kcal

Protein1.7 g

Carbohydrates194 g

Fiber6.6 g

Sugars188 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium7.5 mg

Potassium534 mg

Calcium85 mg

Iron0.9 mg

Magnesium40 mg

Phosphorus32 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

Folate14 mcg

Choline11 mg

Caffeine0 mg

Water299 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 110. The excerpt below is the record exactly as published.

FIG FILLING OR JELLY FOR CAKE Chop or shred one pound of figs and boil until tender in one coffee-cupful of water, in double boiler. Add one and one-half cups of sugar and one teaspoon of vanilla

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