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Spiced Figs
From Consult me, 1902
Serves 11
A spiced jelly can be made from the leftover syrup.
Presented as published in 1902. 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
690Calories
2 gProtein
179 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories690 kcal
Protein2.2 g
Carbohydrates179 g
Fiber8.4 g
Sugars171 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium4.1 mg
Potassium673 mg
Calcium102 mg
Iron1.1 mg
Magnesium49 mg
Phosphorus41 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate17 mcg
Choline14 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 470. The excerpt below is the record exactly as published.
SPICED FIGS.— Fill a large jar with grapes picked from the stem ; add a little water ; cook slowly ; stir occasionally to prevent burning; when tender, strain out the juice through a fine sieve. (The white Muscat grape is the best) To one pint of grape juice add three pounds of sugar, a bag of spice (mace, cinnamon, cloves, to suit taste). Pare seven pounds Ggs very thin
Cook this with the app: pantry check, scaling, and the assistant.