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Fig Loaf
From How we cook in Tennessee .., 1906
Serves 2
Serve with whipped cream.
Presented as published in 1906. 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
610Calories
15 gProtein
130 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories610 kcal
Protein15 g
Carbohydrates130 g
Fiber6.9 g
Sugars74 g
Total Fat4.8 g
Saturated Fat1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium610 mg
Potassium421 mg
Calcium196 mg
Iron4.4 mg
Magnesium57 mg
Phosphorus151 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A7.9 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.8 mg
Folate95 mcg
Choline19 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 108. The excerpt below is the record exactly as published.
Fig Loaf. — Wash one cup figs, put into double boiler and cook in one and one-half cups of cold water till tender ; add half cup sugar and cook ten minutes longer; strain off the syrup and keep one-quarter cup hot; put one tablespoon gelatine to soften in a tablespoon cold water and dissolve in hot syrup; chop the figs fine and mix with one and one-half cups bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.