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Stewed Figs
From The Twin-city housewife, 1920
Serves 1
Presented as published in 1920. 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
361Calories
2 gProtein
94 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories361 kcal
Protein1.7 g
Carbohydrates94 g
Fiber6.6 g
Sugars87 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium12 mg
Potassium527 mg
Calcium87 mg
Iron0.9 mg
Magnesium41 mg
Phosphorus32 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 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)0.9 mg
Folate14 mcg
Choline11 mg
Caffeine0 mg
Water416 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 73. The excerpt below is the record exactly as published.
Stewed Figs Wash and cut in small pieces one-half pound of figs and stew with one cup of cold water and one-fourth cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.