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Stewed Figs No. 3
From Fruit recipes, 1907
Serves 1
Presented as published in 1907. 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
532Calories
4 gProtein
94 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein3.6 g
Carbohydrates94 g
Fiber13 g
Sugars76 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium16 mg
Potassium1286 mg
Calcium178 mg
Iron2.6 mg
Magnesium103 mg
Phosphorus111 mg
Zinc1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A32 mcg
Vitamin E0.5 mg
Vitamin K21 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate30 mcg
Choline33 mg
Caffeine0 mg
Water563 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 109. The excerpt below is the record exactly as published.
a pound of figs. Next morning bring the figs (in same water) slowly to a boil and when tender add half the quantity of sugar that there is juice, cooking down till the syrup is thick. Serve cold with cream. , No. 2. Steam the figs till soft, then place them in boiling syrup for a moment, setting them back where they will not even simmer, for twenty minutes or more, when remove the figs, cook down syrup till thick and pour it over the fruit. No. 3. Wash and cover the figs with wine
Cook this with the app: pantry check, scaling, and the assistant.