Preserved Figs

Name: Preserved Figs
Ingredients: two tablespoons of ground ginger; Use enough cold water to cover the figs.; four pounds of sugar; five quarts of figs; juice of one lemon

From The Central cook book, 1924

Mrs. H. E. Gores.

Presented as published in 1924. 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

10394Calories

36 gProtein

2691 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories10394 kcal

Protein36 g

Carbohydrates2691 g

Fiber135 g

Sugars2546 g

Total Fat20 g

Saturated Fat3.2 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat6.7 g

Omega-30 g

Cholesterol0 mg

Sodium69 mg

Potassium10814 mg

Calcium1636 mg

Iron21 mg

Magnesium812 mg

Phosphorus672 mg

Zinc7.6 mg

Copper3.4 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C143 mg

Vitamin A316 mcg

Vitamin E5.1 mg

Vitamin K211 mcg

Vitamin B65.3 mg

Vitamin B120 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.3 mg

Niacin (B3)20 mg

Folate283 mcg

Choline223 mg

Caffeine0 mg

Water3647 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 52. The excerpt below is the record exactly as published.

Preserved Figs Take two tablespoons of ground ginger and tie in a muslin bag. Use enough cold water to cover the figs. Do not take the stems off of figs. Put all on the fire and let come to a boil. Cover with a plate to keep them under the water. As soon as they are clear, take out and put on a plate. Make a syrup— four pounds of sugar to five quarts of figs, very little water, juice of one lemon

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