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Fig Marmalade

Name: Fig Marmalade
Yield: 4 servings
Ingredients: every two pounds of fresh ripe figs; a pound and a half of sugar; the grated yellows and juice of a large lemon; and a large orange

From The home cook book, 1905

Serves 4

Presented as published in 1905. 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

851Calories

2 gProtein

221 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories851 kcal

Protein2.4 g

Carbohydrates221 g

Fiber8.2 g

Sugars211 g

Total Fat1.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium8.5 mg

Potassium639 mg

Calcium107 mg

Iron1.2 mg

Magnesium46 mg

Phosphorus46 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C44 mg

Vitamin A16 mcg

Vitamin E0.3 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate28 mcg

Choline12 mg

Caffeine0 mg

Water241 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 196. The excerpt below is the record exactly as published.

FIG MARMALADE To every two pounds of fresh ripe figs allow a pound and a half of sugar and the grated yellows and juice of a large lemon and a large orange

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