vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fig Mould
From Cookery for every household, 1914
Serves 4
Probable cost, 4c.
Presented as published in 1914. 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
61Calories
4 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein3.7 g
Carbohydrates13 g
Fiber2.3 g
Sugars9.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.9 mg
Potassium167 mg
Calcium29 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A4.2 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.2 mcg
Choline5.3 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 865. The excerpt below is the record exactly as published.
Fig Mould J lb. figs. 1 gill water. I i lemon. A little sugar. | J oz. gelatine
Cook this with the app: pantry check, scaling, and the assistant.