Fig Mould

Name: Fig Mould
Ingredients: Half a pound of dried figs; a small piece of lemon-peel; 2 ounces of white sugar; Cover them with half a pint of claret; or claret and water, or water alone

From Wholesome cookery, 1887

Presented as published in 1887. 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

978Calories

8 gProtein

208 gCarbs

2 gFat

Full nutrition (25 nutrients)

Calories978 kcal

Protein7.6 g

Carbohydrates208 g

Fiber22 g

Sugars165 g

Total Fat2.3 g

Sodium23 mg

Potassium1543 mg

Calcium368 mg

Iron4.6 mg

Magnesium153 mg

Phosphorus152 mg

Zinc1.5 mg

Copper0.7 mg

Manganese1.2 mg

Vitamin C2.7 mg

Vitamin A0 mcg

Vitamin E0.8 mg

Vitamin K35 mcg

Vitamin B60.2 mg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate20 mcg

Water271 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 46. The excerpt below is the record exactly as published.

Fig Mould. Half a pound of dried figs, a small piece of lemon- peel, 2 ounces of white sugar. Cover them with half a pint of claret, or claret and water, or water alone

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