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Parisian Figs
From The Twin-city housewife, 1920
Serves 16
Mrs. W. I. Brookes
Presented as published in 1920. 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
490Calories
11 gProtein
37 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein11 g
Carbohydrates37 g
Fiber6.6 g
Sugars23 g
Total Fat34 g
Saturated Fat2.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat17 g
Omega-30 g
Cholesterol0 mg
Sodium7.7 mg
Potassium606 mg
Calcium125 mg
Iron2.3 mg
Magnesium128 mg
Phosphorus278 mg
Zinc1.7 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate3.3 mcg
Choline4.5 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 70. The excerpt below is the record exactly as published.
Parisian Figs One pound of figs cut in two and seedy centers removed, one pound each Hnglish walnuts, almonds and raisins. Force through a meat chopper, flavor with Maraschino brandy or lemon juice
Cook this with the app: pantry check, scaling, and the assistant.