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Fig Sauce

Name: Fig Sauce
Yield: 1 servings
Ingredients: ½ lb. of nice figs; ½ lb. of raisins

From The household cook book, 1902

Serves 1

It makes a delicious sauce for tea, or dessert for dinner.

Presented as published in 1902. 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

846Calories

9 gProtein

223 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories846 kcal

Protein9.2 g

Carbohydrates223 g

Fiber17 g

Sugars185 g

Total Fat1.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium61 mg

Potassium2214 mg

Calcium220 mg

Iron4.9 mg

Magnesium120 mg

Phosphorus254 mg

Zinc1.2 mg

Copper0.8 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C9.8 mg

Vitamin A16 mcg

Vitamin E0.5 mg

Vitamin K19 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.6 mg

Folate25 mcg

Choline36 mg

Caffeine0 mg

Water215 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 356. The excerpt below is the record exactly as published.

FIG SAUCE. — Scald and wash ^ lb. of nice figs; take every seed from ^ lb. of raisins,

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