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Figs, To Preserve Green

Name: Figs, To Preserve Green
Yield: 3 servings
Ingredients: Weigh the fruit; allow an equal quantity of sugar; the thinly pared rind of a lemon; a little ginger

From Harper's cook book encyclopædia, 1902

Serves 3

Cut figs in half, if preferred. Put away in small glass jars.

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

704Calories

2 gProtein

183 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories704 kcal

Protein1.5 g

Carbohydrates183 g

Fiber5.3 g

Sugars176 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium3.7 mg

Potassium400 mg

Calcium63 mg

Iron0.8 mg

Magnesium29 mg

Phosphorus27 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A11 mcg

Vitamin E0.2 mg

Vitamin K7.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate13 mcg

Choline8.8 mg

Caffeine0 mg

Water149 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 326. The excerpt below is the record exactly as published.

Figs, To Preserve Green. — Weigh the fruit, and allow an equal quantity of sugar, the thinly pared rind of a lemon, and a little ginger

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