Fig Sandwich

Name: Fig Sandwich
Ingredients: Put into double boiler one-half pound well-washed figs; one tablespoonful sugar; one-half lemon; one cupful water; Take twelve slices bread

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Press together and chill before serving.

Presented as published in 1909. 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

1203Calories

36 gProtein

238 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories1203 kcal

Protein36 g

Carbohydrates238 g

Fiber16 g

Sugars70 g

Total Fat14 g

Saturated Fat3.1 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat7.1 g

Omega-30.7 g

Cholesterol0 mg

Sodium1728 mg

Potassium1019 mg

Calcium859 mg

Iron13 mg

Magnesium142 mg

Phosphorus447 mg

Zinc3.5 mg

Copper0.6 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A16 mcg

Vitamin E0.3 mg

Vitamin K11 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1 mg

Niacin (B3)18 mg

Folate19 mcg

Choline13 mg

Caffeine0 mg

Water589 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 57. The excerpt below is the record exactly as published.

FIG SANDWICH. Put into double boiler one-half pound well-washed figs, one tablespoonful sugar, one-half lemon, and one cupful water. Cook until tender; strain figs and chop very fine, then add to juice. Take twelve slices bread

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