Filling for Fig Cake

Name: Filling for Fig Cake
Ingredients: 94 of a pound of chopped figs; ^ pound of seeded raisins; ^ pound of chopped almonds; >4 cup of icing

From The way to the heart, 1905

Presented as published in 1905. 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

2310Calories

55 gProtein

287 gCarbs

125 gFat

Full nutrition (34 nutrients)

Calories2310 kcal

Protein55 g

Carbohydrates287 g

Fiber48 g

Sugars64 g

Total Fat125 g

Saturated Fat12 g

Monounsaturated Fat77 g

Polyunsaturated Fat30 g

Omega-30 g

Cholesterol0 mg

Sodium178 mg

Potassium3916 mg

Calcium718 mg

Iron16 mg

Magnesium712 mg

Phosphorus1325 mg

Zinc7.8 mg

Copper3.2 mg

Manganese5.8 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A7.9 mcg

Vitamin E59 mg

Vitamin K5.3 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)3.1 mg

Niacin (B3)11 mg

Folate114 mcg

Choline128 mg

Caffeine1.2 mg

Water148 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 31. The excerpt below is the record exactly as published.

94 of a pound of chopped figs, ^ pound of seeded raisins, ^ pound of chopped almonds, >4 cup of icing

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