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Fig Paste
From Cooking for profit, 1886
Serves 5
Presented as published in 1886. 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
660Calories
1 gProtein
163 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein1.2 g
Carbohydrates163 g
Fiber1.6 g
Sugars139 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium20 mg
Calcium13 mg
Iron0.2 mg
Magnesium4.6 mg
Phosphorus3.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline0.6 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 124. The excerpt below is the record exactly as published.
Fig Paste. 3 pints water. 1^ pounds sugar. 3 ounces corn starch. Juice of half a lemon. 6 ounces glucose
Cook this with the app: pantry check, scaling, and the assistant.