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Fig Mould or Jelly
From Cookery for every household, 1914
Serves 1
Sufficient for 4 or 5 persons.
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
446Calories
2 gProtein
112 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories446 kcal
Protein2.1 g
Carbohydrates112 g
Fiber7.7 g
Sugars85 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium35 mg
Potassium603 mg
Calcium100 mg
Iron1.3 mg
Magnesium43 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A16 mcg
Vitamin E0.4 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate25 mcg
Choline21 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 707. The excerpt below is the record exactly as published.
Fig Mould or Jelly | lb. figs. I 1 pt. packet lemon or J pt. water. I wine jelly
Cook this with the app: pantry check, scaling, and the assistant.