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Fig Jelly
From Fruit recipes, 1907
Serves 1
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
600Calories
6 gProtein
157 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories600 kcal
Protein6.2 g
Carbohydrates157 g
Fiber22 g
Sugars131 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium8.9 mg
Potassium1703 mg
Calcium262 mg
Iron3.1 mg
Magnesium123 mg
Phosphorus110 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A48 mcg
Vitamin E0.9 mg
Vitamin K32 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.8 mg
Folate51 mcg
Choline37 mg
Caffeine0 mg
Water622 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 111. The excerpt below is the record exactly as published.
IG. JELLY Slice the figs into the preserving kettle, covering bottom of kettle with cold water. Add slicesof unpeeled lemon, one lemon to one and a half pints of uncooked figs. Place on back of stove to cook slowly an hour, when strain and boil for fifteen or twenty minutes (according to the state of the syrup or the weather), adding three-fourths quan- tity of suga
Cook this with the app: pantry check, scaling, and the assistant.