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Stewed Figs
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
84Calories
1 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories84 kcal
Protein0.9 g
Carbohydrates22 g
Fiber3.3 g
Sugars18 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.7 mg
Potassium264 mg
Calcium43 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A7.9 mcg
Vitamin E0.1 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.8 mcg
Choline5.3 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 151. The excerpt below is the record exactly as published.
STEWED FIGS 1 pound figs 1 pint water
Cook this with the app: pantry check, scaling, and the assistant.