Figs and Rhubarb
From Physical culture cook book, 1901
Dates or raisins may be used in the same manner.
Presented as published in 1901. 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
263Calories
6 gProtein
64 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories263 kcal
Protein5.8 g
Carbohydrates64 g
Fiber15 g
Sugars42 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium22 mg
Potassium1833 mg
Calcium471 mg
Iron1.8 mg
Magnesium94 mg
Phosphorus95 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A39 mcg
Vitamin E1.5 mg
Vitamin K144 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate45 mcg
Choline38 mg
Caffeine0 mg
Water663 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 46. The excerpt below is the record exactly as published.
Figs and Rhubarb. — Wash half a pound pulled figs and cook in boiling water to cover until the water is nearly absorbed. Skin and cut a pound of rhubarb in inch pieces. Put a layer in a baking dish, sprinkle with sugar, add a layer of figs, repeat until all is used ; put in one-fourth cup of hot water
Cook this with the app: pantry check, scaling, and the assistant.