Fig Mould

Name: Fig Mould
Ingredients: half-a pound of figs; one and a half ounces of white sugar; a large teacupful of water; the yellow peel of a lemon

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

379Calories

3 gProtein

102 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories379 kcal

Protein3.2 g

Carbohydrates102 g

Fiber17 g

Sugars84 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium16 mg

Potassium689 mg

Calcium221 mg

Iron1.7 mg

Magnesium56 mg

Phosphorus44 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C134 mg

Vitamin A19 mcg

Vitamin E0.5 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.3 mg

Folate27 mcg

Choline19 mg

Caffeine0 mg

Water497 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Fig Mould. Take half-a pound of figs, the yellow peel of a lemon, chopped fine, one and a half ounces of white sugar, and a large teacupful of water

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