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Preserved Figs
From Fruit recipes, 1907
Serves 1
Figs may be preserved in various syrups.
Presented as published in 1907. 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
143Calories
2 gProtein
41 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories143 kcal
Protein1.5 g
Carbohydrates41 g
Fiber11 g
Sugars29 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.3 mg
Potassium161 mg
Calcium134 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus12 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline8.5 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 111. The excerpt below is the record exactly as published.
PRESERVED FIGS Heat figs through thoroughly in a steamer, double- boiler or slow oven without water, then drop them into a heavy, boiling syrup; remove and let stand in it over night. In the morning bring to a boil, remove; let stand till cold; re-heat; drain; pack figs close together in. jars; cook down the syrup and pour over the fruit. Figs may be pre- served in lemon syrup, in grape juice, or other tart fruit juices or have added to them lemon peel and juice
Cook this with the app: pantry check, scaling, and the assistant.