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Figs, Stewed
From Cassell's dictionary of cookery, 1892
Serves 3
Time: about 2.5 hours to stew gently.
Presented as published in 1892. 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
418Calories
2 gProtein
76 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories418 kcal
Protein1.8 g
Carbohydrates76 g
Fiber7.9 g
Sugars65 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium17 mg
Potassium621 mg
Calcium116 mg
Iron1.6 mg
Magnesium53 mg
Phosphorus64 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K7.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate15 mcg
Choline20 mg
Caffeine0 mg
Water452 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 513. The excerpt below is the record exactly as published.
Figs, Stewed.— Dissolve in an enamelled saucepan a quarter of a pound of fine sugar with a pint of cold water ; add to it anything to flavoiu- — orange, lemon, or almond, if pre- ferred. Put into this one pound of the best Tm'key figs, let them have very little heat, so that they may swell ; if properly done this compote will be excellent, but the figs must be stewed very slowly, and when tender, a glass or two of port wine and a little lemon-juice should be added. "When eaten hot, serve with a border of rice ; when cold, send to table on a glass dish. The thin rind of a large lemon
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