Fig Sandwiches
From Breakfasts and teas, 1907
Presented as published in 1907. 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
59Calories
1 gProtein
17 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories59 kcal
Protein0.7 g
Carbohydrates17 g
Fiber1.8 g
Sugars11 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.5 mg
Potassium219 mg
Calcium24 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A3.5 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate23 mcg
Choline7.5 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 38. The excerpt below is the record exactly as published.
Fig Sandwiches — Stem and chop very fine a sufficient number of figs. Add enough water to make of the consistency of marmalade, and simmer to a smooth paste. Flavor with a little lemon juice, and when cool spread on thin slices of buttered bread, and sprinkle thickly with finely chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.