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Fruit Filling
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
598Calories
17 gProtein
87 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein17 g
Carbohydrates87 g
Fiber7.2 g
Sugars61 g
Total Fat24 g
Saturated Fat3.6 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol279 mg
Sodium115 mg
Potassium665 mg
Calcium155 mg
Iron3.3 mg
Magnesium112 mg
Phosphorus328 mg
Zinc2.1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D1.5 mcg
Vitamin C2.4 mg
Vitamin A124 mcg
Vitamin E9 mg
Vitamin K2.9 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.7 mg
Folate53 mcg
Choline240 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 121. The excerpt below is the record exactly as published.
FRUIT FILLING Whites of 3 eggs 4 tablespoons chopped raisins V2 cup sugar Vi cup chopped almonds 4 tablespoons chopped citron 14 pound chopped figs
Cook this with the app: pantry check, scaling, and the assistant.