vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fig Toffee
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Chas. Mabee, Oak Glen, 111.
Presented as published in 1912. 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
833Calories
1 gProtein
215 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories833 kcal
Protein0.6 g
Carbohydrates215 g
Fiber1.5 g
Sugars203 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium67 mg
Potassium2447 mg
Calcium189 mg
Iron2.1 mg
Magnesium28 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5 mcg
Choline7 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 389. The excerpt below is the record exactly as published.
FIG TOFFEE. — 1 cup fine, brown sugar, and V\ cup water boiled together till a clear, golden color, but don't stir it. Just before it is done, add Vt. saltspoon cream of tartar. Stir in and take from fire. Have figs washed, dried and split in strips.
Cook this with the app: pantry check, scaling, and the assistant.