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Fig Jam

Name: Fig Jam
Yield: 2 servings
Ingredients: each pound of figs; a half pound of sugar; a little water

From The Hotel St. Francis cook book, 1919

Serves 2

Presented as published in 1919. 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

Sodium3.4 mg

Potassium528 mg

Calcium81 mg

Iron0.9 mg

Magnesium39 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

Water179 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 158. The excerpt below is the record exactly as published.

Fig jam. Select large white firm figs, remove the stems, and cut in quarters. Dissolve a half pound of sugar in a little water for each pound of figs

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