Stewed Figs
From Plain cookery recipes, 1908
This method is employed for stewing dried fruits — prunes, etc.
Presented as published in 1908. 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
599Calories
2 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories599 kcal
Protein1.8 g
Carbohydrates155 g
Fiber6.6 g
Sugars147 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium43 mg
Potassium677 mg
Calcium181 mg
Iron1.6 mg
Magnesium51 mg
Phosphorus36 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate15 mcg
Choline13 mg
Caffeine0 mg
Water417 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 45. The excerpt below is the record exactly as published.
Stewed Figs. Half a pound figs. | Four ounces brown sugar. Half a pint cold water
Cook this with the app: pantry check, scaling, and the assistant.