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Stewed Figs
From Cookery for every household, 1914
Serves 2
The jar may be placed in a moderate oven instead of a saucepan of water.
Presented as published in 1914. 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
798Calories
8 gProtein
206 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories798 kcal
Protein8 g
Carbohydrates206 g
Fiber24 g
Sugars166 g
Total Fat2.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Potassium1612 mg
Calcium381 mg
Iron4.9 mg
Magnesium158 mg
Phosphorus160 mg
Zinc1.5 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0.5 mcg
Vitamin E0.9 mg
Vitamin K35 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate26 mcg
Choline2.6 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 744. The excerpt below is the record exactly as published.
Stewed Figs 1 lb. dried figs. I 1 pt. water. 4 to 6 oz. sugar. | Juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.