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Pickled Figs
From The Landmarks club cook book, 1903
Serves 5
Recipe by Mrs. Estabrook.
Presented as published in 1903. 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
757Calories
0 gProtein
183 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories757 kcal
Protein0.3 g
Carbohydrates183 g
Fiber1 g
Sugars181 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.6 mg
Potassium31 mg
Calcium26 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.8 mcg
Choline0 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 120. The excerpt below is the record exactly as published.
PICKLED FIGS. Two pounds sugar to one quart of vinegar. Put cloves, cin- namon and mace into a ba
Cook this with the app: pantry check, scaling, and the assistant.