Fig Preserves
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Slices of lemon cooked with fruit make a pleasant variation.
Presented as published in 1915. 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
336Calories
3 gProtein
87 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories336 kcal
Protein3.4 g
Carbohydrates87 g
Fiber13 g
Sugars74 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium4.5 mg
Potassium1052 mg
Calcium159 mg
Iron1.7 mg
Magnesium77 mg
Phosphorus64 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A32 mcg
Vitamin E0.5 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate27 mcg
Choline21 mg
Caffeine0 mg
Water359 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 23. The excerpt below is the record exactly as published.
Fig- Preserves. Select figs not over ripe. Wipe with damp cheese cloth. Place in a frying basket and dip into a kettle of boiling water to kill the ferment on the skins. Let stand 2 minutes. Drain. For every pound of fruit use II/2 C. sugar and % C. water
Cook this with the app: pantry check, scaling, and the assistant.