Stewed Figs
From The pudding and pastry book, 1900
Presented as published in 1900. 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
1618Calories
16 gProtein
419 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1618 kcal
Protein16 g
Carbohydrates419 g
Fiber55 g
Sugars332 g
Total Fat4.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium68 mg
Potassium3251 mg
Calcium884 mg
Iron10 mg
Magnesium326 mg
Phosphorus316 mg
Zinc3.3 mg
Copper1.4 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A3 mcg
Vitamin E1.9 mg
Vitamin K71 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.2 mg
Folate54 mcg
Choline8.5 mg
Caffeine0 mg
Water691 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 7. The excerpt below is the record exactly as published.
Stewed Figs 1 lb. dried figs 1 pint water 4 ozs. powdered sugar 1 lemon 1 wine-glass sherry
Cook this with the app: pantry check, scaling, and the assistant.