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Fig Pickles
From The Landmarks club cook book, 1903
Serves 19
Recipe by Mrs. Richard Rising.
Presented as published in 1903. 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
647Calories
2 gProtein
165 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein2.1 g
Carbohydrates165 g
Fiber8.1 g
Sugars155 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium40 mg
Potassium735 mg
Calcium210 mg
Iron2 mg
Magnesium56 mg
Phosphorus43 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A17 mcg
Vitamin E0.4 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate16 mcg
Choline14 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 19 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 120. The excerpt below is the record exactly as published.
FIG PICKLES. Ten pounds figs, five pounds brown sugar, one quart vine- gar, one ounce ground cinnamon, -half ounce each cloves
Cook this with the app: pantry check, scaling, and the assistant.