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Fig Preserves
From How we cook in Tennessee .., 1906
Serves 2
Recipe includes instructions for using lemon.
Presented as published in 1906. 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
823Calories
2 gProtein
213 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories823 kcal
Protein1.7 g
Carbohydrates213 g
Fiber6.6 g
Sugars207 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4 mg
Potassium530 mg
Calcium81 mg
Iron0.9 mg
Magnesium39 mg
Phosphorus32 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate14 mcg
Choline11 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 149. The excerpt below is the record exactly as published.
Fig Preserves. — Drop them in a weak salaratus-water, and let remain for fifteen minutes ; wip them dry, and to a pound of figs allow three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.