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Spiced Figs

Name: Spiced Figs
Yield: 12 servings
Ingredients: To seven pounds of white figs, or peeled black figs; four pounds of sugar; two ounces of stick cinnamon; one ounce of whole cloves; one pint of vinegar

From The Landmarks club cook book, 1903

Serves 12

Peaches can be prepared similarly.

Presented as published in 1903. 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

607Calories

0 gProtein

156 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories607 kcal

Protein0.3 g

Carbohydrates156 g

Fiber3.3 g

Sugars151 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium9.3 mg

Potassium48 mg

Calcium66 mg

Iron0.8 mg

Magnesium9.8 mg

Phosphorus7.1 mg

Zinc0.2 mg

Copper0 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0.9 mcg

Vitamin E0.3 mg

Vitamin K4.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.9 mcg

Choline1.4 mg

Caffeine0 mg

Water39 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 122. The excerpt below is the record exactly as published.

SPICED FIGS. To seven pounds of white figs, or peeled black figs, allow four pounds of sugar, two ounces of stick cinnamon, one ounce of whole cloves and one pint of vinegar

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