Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetarianvegandairy-free

Fig Sandwiches

Name: Fig Sandwiches
Yield: 1 servings
Ingredients: one-fourth pound of figs; the same amount of water; three tablespoons sugar; a third of a cup of chopped walnuts; the juice of half a lemon; a piece of white bread

From The national course in home economics, 1917

Serves 1

A modern interpretation · AI-generated from the original record

Ingredients

one-fourth pound of figs
the same amount of water
three tablespoons sugar
a third of a cup of chopped walnuts
the juice of half a lemon
a piece of white bread

Method

Chop figs finely, add water and sugar, and cook until smooth.
Stir in walnuts and lemon juice.
When cold, spread on white bread and cover with another slice.

Nutrition per serving

698Calories

13 gProtein

97 gCarbs

31 gFat

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 29. The excerpt below is the record exactly as published.

Fig Sandwiches Chop one-fourth pound of figs very fine, add the same amount of water, and three tablespoons sugar and cook until a smooth paste. Add 28 V ^ ECONOMICAL COOKING a third of a cup of chopped walnuts and the juice of half a lemon. Stir well. When cold spread the mixture upon a piece of white bread

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