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Fig Preserves
From The household (of the Detroit free press), 1886
Serves 6
Fill jars three-fourths with fruit and top with hot syrup.
Presented as published in 1886. 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
62Calories
1 gProtein
16 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein0.8 g
Carbohydrates16 g
Fiber2.7 g
Sugars13 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium204 mg
Calcium31 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A5.5 mcg
Vitamin E0.1 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.4 mcg
Choline4.7 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 492. The excerpt below is the record exactly as published.
FIG PRESERVES. Take weight of ripe figs in sugar, the peel of one lemon and juice of two
Cook this with the app: pantry check, scaling, and the assistant.