Fig Fudge

Name: Fig Fudge
Ingredients: Two pounds light brown sugar; one large tablespoonful butter; a package of figs; flavor with vanilla

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

3498Calories

1 gProtein

900 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories3498 kcal

Protein1.5 g

Carbohydrates900 g

Fiber1.5 g

Sugars889 g

Total Fat11 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol31 mg

Sodium256 mg

Potassium1332 mg

Calcium773 mg

Iron6.6 mg

Magnesium91 mg

Phosphorus46 mg

Zinc0.4 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A3.5 mcg

Vitamin E0.1 mg

Vitamin K2.4 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)1.2 mg

Folate12 mcg

Choline23 mg

Caffeine0 mg

Water56 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 51. The excerpt below is the record exactly as published.

Fig Fudge. Two pounds light brown sugar; cover with rich sweet milk, one large tablespoonful butter. Cook until it will gum in cold water. Add a package of figs, chopped; flavor with vanilla

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