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Pickled Figs — De Luxe
From Delicacies, 1929
Serves 3
— Mrs. Charles E. Shallenberger.
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
784Calories
4 gProtein
206 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories784 kcal
Protein3.7 g
Carbohydrates206 g
Fiber33 g
Sugars153 g
Total Fat5.4 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Omega-30.2 g
Cholesterol0 mg
Sodium101 mg
Potassium526 mg
Calcium633 mg
Iron7.5 mg
Magnesium113 mg
Phosphorus63 mg
Zinc1.6 mg
Copper0.3 mg
Manganese27 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A8.9 mcg
Vitamin E3.9 mg
Vitamin K61 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate11 mcg
Choline17 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 4. The excerpt below is the record exactly as published.
Pickled Figs — De Luxe Drop figs into boiling water for 3 minutes, without remov- ing the skins. Make a syrup of 1 lb. of sugar, TA cup water, cinnamon, cloves. 'A cup vinegar for each pound of figs.
Cook this with the app: pantry check, scaling, and the assistant.