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Pickled Figs

Name: Pickled Figs
Yield: 5 servings
Ingredients: ;{ I. cup vinegar; 2 cups sugar, full cups; 2 quarts figs, all that can be piled on quart measure; 1 round stick cinnamon.

From Delicacies, 1929

Serves 5

— Mrs. J. W. McCommins.

Presented as published in 1929. 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

587Calories

3 gProtein

150 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories587 kcal

Protein2.7 g

Carbohydrates150 g

Fiber11 g

Sugars139 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium5.5 mg

Potassium841 mg

Calcium140 mg

Iron1.5 mg

Magnesium62 mg

Phosphorus53 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C7.2 mg

Vitamin A25 mcg

Vitamin E0.4 mg

Vitamin K17 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate22 mcg

Choline17 mg

Caffeine0 mg

Water330 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 3. The excerpt below is the record exactly as published.

Pickled Figs ;{ I. cup vinegar 3 or 4 cloves 2 cups sugar, full cups 2 quarts figs, all that can be 1 round stick cinnamon.

Cook this with the app: pantry check, scaling, and the assistant.