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Pickled Figs

Name: Pickled Figs
Yield: 5 servings
Ingredients: three pounds ripe figs; one pound sugar; half pint vinegar; half lemon sliced thin

From The Times cook book, no. 2, 1905

Serves 5

Season with whole cloves, cinnamon, and allspice.

Presented as published in 1905. 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

565Calories

2 gProtein

144 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories565 kcal

Protein2.3 g

Carbohydrates144 g

Fiber8.5 g

Sugars135 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium5 mg

Potassium662 mg

Calcium104 mg

Iron1.2 mg

Magnesium49 mg

Phosphorus43 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A19 mcg

Vitamin E0.3 mg

Vitamin K13 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate19 mcg

Choline14 mg

Caffeine0 mg

Water278 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 123. The excerpt below is the record exactly as published.

PICKLED FIGS. (Miss) Evelyn Dooly, 623 Court street, Los Angelss.— Three pounds ripe figs, one pound sugar, half pint vinegar, half lemon sliced thin

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