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Fig Puffs
From San Rafael cook book, 1906, 1906
Serves 1
These are very good.
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
723Calories
3 gProtein
187 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories723 kcal
Protein3.4 g
Carbohydrates187 g
Fiber13 g
Sugars174 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium13 mg
Potassium1057 mg
Calcium167 mg
Iron1.7 mg
Magnesium80 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
Water595 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 83. The excerpt below is the record exactly as published.
FIG PUFFS. — Miss Margaret Bremner. 1 pound figs cut in small pieces, 1 cup of water
Cook this with the app: pantry check, scaling, and the assistant.