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Fig Preserves
From Buckeye cookery, 1892
Serves 3
Recipe attributed to Ex-Gov. Stearns, Florida.
Presented as published in 1892. 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
694Calories
1 gProtein
180 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories694 kcal
Protein1.1 g
Carbohydrates180 g
Fiber4.4 g
Sugars176 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3 mg
Potassium354 mg
Calcium54 mg
Iron0.6 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
Water120 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 138. The excerpt below is the record exactly as published.
Fig PRESERVES. Gather fruit when fully ripe, but not cracked open; place in a _ perforated tin bucket or wire basket, and dip for a moment into a deep kettle or hot and nzaderately strong lye (seme prefer Jetting = oPs ‘e a ye} spo? w ao — ifs | PRESER Si aes 247 them lie a an hour in time. ape and atiepeavils drain) ; ; make » a syrup in proportion of one pound: sugar to one of frui
Cook this with the app: pantry check, scaling, and the assistant.