Fig Mould

Name: Fig Mould
Ingredients: Two pounds of figs; 1 large cup of sugar; 1 1/2 pints of water; 3^ small box of gelatine; 1 coffee cup of sherry

From 365 desserts, 1900

Presented as published in 1900. 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

1804Calories

7 gProtein

402 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1804 kcal

Protein7.3 g

Carbohydrates402 g

Fiber26 g

Sugars351 g

Total Fat3.4 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.3 g

Cholesterol0 mg

Sodium54 mg

Potassium2333 mg

Calcium360 mg

Iron4 mg

Magnesium183 mg

Phosphorus148 mg

Zinc1.5 mg

Copper0.8 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A64 mcg

Vitamin E1 mg

Vitamin K43 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.1 mg

Folate54 mcg

Choline43 mg

Caffeine0 mg

Water1598 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 20. The excerpt below is the record exactly as published.

Fig Mould. Two pounds of figs, 1 large cup of sugar, 1 y2 pints of water, 3^ small box of gelatine, 1 coffee cup of sherry

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