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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

Presented as published in 1917. 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

698Calories

13 gProtein

97 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories698 kcal

Protein13 g

Carbohydrates97 g

Fiber6.9 g

Sugars61 g

Total Fat31 g

Saturated Fat3 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat21 g

Omega-30.1 g

Cholesterol0 mg

Sodium290 mg

Potassium558 mg

Calcium207 mg

Iron3.4 mg

Magnesium97 mg

Phosphorus236 mg

Zinc1.8 mg

Copper0.7 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A7.9 mcg

Vitamin E0.2 mg

Vitamin K6 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.9 mg

Folate17 mcg

Choline7.9 mg

Caffeine0 mg

Water218 g

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.