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Stewed Figs
From Modern cookery, in all its branches, 1884
Serves 3
Can substitute orange juice and rind; use any preferred wine.
Presented as published in 1884. 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
412Calories
2 gProtein
74 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories412 kcal
Protein1.6 g
Carbohydrates74 g
Fiber5.3 g
Sugars64 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium16 mg
Potassium614 mg
Calcium80 mg
Iron1.6 mg
Magnesium51 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K7.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate14 mcg
Choline19 mg
Caffeine0 mg
Water454 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 431. The excerpt below is the record exactly as published.
STEWED FIGS. (a VERY NICE COMPOTE.) Put into an enamelled or a copper stewpan, four ounces of refined sugar, the very thin rind of a large and fresh lemon, and a pint of cold water. When the sugar is dissolved, add a pound of fine Turkey figs, and place the stewpan on a trivet above a moderate fire, or upon a stove, where they can heat and swell slowly, and be very gently stewed. When they are quite tender, add to them two glassesful of port wine
Cook this with the app: pantry check, scaling, and the assistant.