Stewed Figs
From 365 tasty dishes, 1906
Presented as published in 1906. 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
1186Calories
6 gProtein
246 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1186 kcal
Protein6.1 g
Carbohydrates246 g
Fiber19 g
Sugars195 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium50 mg
Potassium1546 mg
Calcium245 mg
Iron3.5 mg
Magnesium119 mg
Phosphorus117 mg
Zinc1 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C115 mg
Vitamin A34 mcg
Vitamin E0.8 mg
Vitamin K21 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate49 mcg
Choline32 mg
Caffeine0 mg
Water1179 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 3. The excerpt below is the record exactly as published.
Stewed Figs. Put into an enameled stewpan 4 ounces of granulated sugar, the rind of i lemon and i pint of cold water. When the sugar is dis- solved add I pound of fine figs, and stew upon a slow fire from two to two and a-half hours. When the figs are perfectly tender, add I glass of sherry wine and the juice of i lemon
Cook this with the app: pantry check, scaling, and the assistant.