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Fig Salad

Name: Fig Salad
Yield: 7 servings
Ingredients: one-half pint honey; twenty-five fresh figs; one quart cream; one tablespoonful brandy

From The Times cook book, no. 2, 1905

Serves 7

Presented as published in 1905. 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

742Calories

4 gProtein

79 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories742 kcal

Protein4.2 g

Carbohydrates79 g

Fiber5.3 g

Sugars69 g

Total Fat48 g

Saturated Fat27 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat0.3 g

Cholesterol138 mg

Sodium31 mg

Potassium569 mg

Calcium147 mg

Iron0.9 mg

Magnesium39 mg

Phosphorus103 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C3.8 mg

Vitamin A13 mcg

Vitamin E0.2 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate12 mcg

Choline9.4 mg

Caffeine0 mg

Alcohol0.7 g

Water229 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 45. The excerpt below is the record exactly as published.

FIG SALAD. Clara M. Marks, 1016 Grattan street.— Put into salad bowl one-half pint honey; add to this twenty-five fresh figs; whip one quart cream, flavored with one table- spoonful brandy

Cook this with the app: pantry check, scaling, and the assistant.