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Fig Jam
From The national course in home economics, 1917
Serves 4
Recipe by Mrs. Grace Carpenter.
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
604Calories
2 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories604 kcal
Protein1.7 g
Carbohydrates156 g
Fiber6.6 g
Sugars150 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium7 mg
Potassium530 mg
Calcium84 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
Water298 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 254. The excerpt below is the record exactly as published.
FIG JAn. Take two pounds of figs, chop fine and cook with one pound of sugar and two cupfuls of water
Cook this with the app: pantry check, scaling, and the assistant.