Raisin, Fig and Nut Filling
From Wilkes County Home Demonstration Club cook book, 1947
Recipe contributed by Mrs. Annie H. Greene.
Presented as published in 1947. 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
2586Calories
29 gProtein
651 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories2586 kcal
Protein29 g
Carbohydrates651 g
Fiber24 g
Sugars485 g
Total Fat5.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium129 mg
Potassium4824 mg
Calcium353 mg
Iron10 mg
Magnesium256 mg
Phosphorus798 mg
Zinc2.7 mg
Copper2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A96 mcg
Vitamin E0.7 mg
Vitamin K24 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate191 mcg
Choline53 mg
Caffeine0 mg
Water505 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 26. The excerpt below is the record exactly as published.
Raisin, Fig and Nut Filling powdered sugar. 2 cups raisins Mrs. Annie H. Greene 1 cup figs Home Demonstration Agent 1 cup nuts Len eee ath “ee late 1 cup sugar OATMEAL COOKIES 1 cup water 1 cup lard Juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.