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Fig Preserves
From Virginia Cookery-book, 1884
Serves 6
These figs are categorized as green sweetmeats.
Presented as published in 1884. 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
58Calories
1 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein0.6 g
Carbohydrates15 g
Fiber2.2 g
Sugars12 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.2 mg
Potassium177 mg
Calcium29 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A5.3 mcg
Vitamin E0.1 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline3.6 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 117. The excerpt below is the record exactly as published.
Fig Preserves. In the more northerly of the Southern States fig-bushes frequently bear fruit that cannot reach perfection before frost. Such immature fruit may be gathered when frost threatens, and thus utilized. Dip them in hot lye, as you do brandy peaches, and wipe off with a dry cloth, so as to leave the skin smooth. Weigh the figs, and allow VIRGINIA COOKERY-BOOK, 249 pound for pound of white sugar ; make a sirup of a pint of water to a pound of sugar, seasoning with a teaspoon- f ul of pure extract of le
Cook this with the app: pantry check, scaling, and the assistant.