vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
FIQ Candy
From The household cook book, 1902
Serves 2
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
892Calories
0 gProtein
231 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories892 kcal
Protein0.2 g
Carbohydrates231 g
Fiber0.7 g
Sugars230 g
Total Fat2.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.2 mg
Sodium8.1 mg
Potassium65 mg
Calcium17 mg
Iron0.2 mg
Magnesium6.8 mg
Phosphorus4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline1.2 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 341. The excerpt below is the record exactly as published.
FIQ CANDY. — Take 1^ cups water and 1 lb. coffee A or granu- lated sugar; boil until it is brittle when dropped in cold water; add 1 teaspoon each of butter and vinegar, and pour it into greased pans on which slices of figs
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