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Hawaiian Ripe Figs
From Around-the-world cook book, 1913
Serves 6
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
785Calories
4 gProtein
69 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories785 kcal
Protein4.4 g
Carbohydrates69 g
Fiber4.3 g
Sugars58 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Cholesterol161 mg
Sodium157 mg
Potassium517 mg
Calcium150 mg
Iron0.6 mg
Magnesium37 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A10 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate9.2 mcg
Choline8 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 76. The excerpt below is the record exactly as published.
HAWAIIAN Ripe figs, 1 quart, Cream, 1 quart, Sugar, 1 cup. Sherry, % cup
Cook this with the app: pantry check, scaling, and the assistant.