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Fig Marmalade

Name: Fig Marmalade
Yield: 1 servings
Ingredients: one pound fresh figs; three-quarters pound sugar; the yellow rind of an orange

From The new practical housekeeping, 1890

Serves 1

Presented as published in 1890. 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

194Calories

2 gProtein

50 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories194 kcal

Protein2 g

Carbohydrates50 g

Fiber5.1 g

Sugars42 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium17 mg

Potassium415 mg

Calcium95 mg

Iron0.8 mg

Magnesium28 mg

Phosphorus48 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C107 mg

Vitamin A3.5 mcg

Vitamin E0.1 mg

Vitamin K2.4 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate48 mcg

Choline2.4 mg

Caffeine0 mg

Water196 g

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 472. The excerpt below is the record exactly as published.

Fig Marmalade.'^TJne fine fresh figs, and to every pound fruit add three-quarters pound sugar, the yellow rind of an orange

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