Preserve (Ripe Fig)

Name: Preserve (Ripe Fig)
Ingredients: six pounds of ripe figs; six pounds of sugar; two spoonfuls of lime; a basin of water

From Hilda's "where is it?" of recipes, 1891

Will keep well.

Presented as published in 1891. 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

12501Calories

21 gProtein

3236 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories12501 kcal

Protein21 g

Carbohydrates3236 g

Fiber80 g

Sugars3160 g

Total Fat17 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat3.9 g

Cholesterol0 mg

Sodium55 mg

Potassium6400 mg

Calcium990 mg

Iron12 mg

Magnesium473 mg

Phosphorus387 mg

Zinc4.4 mg

Copper2.1 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C63 mg

Vitamin A191 mcg

Vitamin E3.1 mg

Vitamin K128 mcg

Vitamin B63.1 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)11 mg

Folate166 mcg

Choline129 mg

Caffeine0 mg

Water2181 g

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 58. The excerpt below is the record exactly as published.

PRESERVE (RIPE FIG— RIPE MELON). pounds of sugar more than the weight of fruit, make a clear syrup (one cup of water to one of sugar) ; when strained and cool, lay your figs in it for a night, the next day preserve on a slow fire till the fruit is quite clear. Cork in small jars. Time, three or four hours. Very good. PRESERVE {RIPE FIG). Take six pounds of ripe figs, lay them for a few hours in lime water (two spoonfuls of lime to a basin of water) ; take six pounds of sugar

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