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Green Fig Preserves
From The white ribbon cook book, 1894
Serves 4
Figs may be cut in half after simmering.
Presented as published in 1894. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.8 kcal
Protein0.1 g
Carbohydrates1.4 g
Fiber0.4 g
Sugars0.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium17 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A2.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline0.6 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 115. The excerpt below is the record exactly as published.
xreen Tig Preserves — Equal quantity of fruit and syrup, peel of 1 large lemon, a little ginger
Cook this with the app: pantry check, scaling, and the assistant.