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Fig Paste
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
This is very nice to eat with warm biscuits, or for layer cake, and is excellent to make sweet sandwiches for the children's lunch.
Presented as published in 1907. 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
886Calories
1 gProtein
229 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories886 kcal
Protein1.1 g
Carbohydrates229 g
Fiber4.4 g
Sugars225 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.9 mg
Potassium355 mg
Calcium55 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate9.1 mcg
Choline7.1 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 167. The excerpt below is the record exactly as published.
Fig Paste Wash and cut fine 1 lb figs, add 1 qt cold water, bring slowly to the boiling point, and then cook slowly 1 hour. Next add 3 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.