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Stuffed Figs
From The Twin-city housewife, 1920
Serves 4
Mrs. A. S. Hanes
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
604Calories
17 gProtein
136 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories604 kcal
Protein17 g
Carbohydrates136 g
Fiber6.7 g
Sugars102 g
Total Fat3.2 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Cholesterol39 mg
Sodium125 mg
Potassium713 mg
Calcium87 mg
Iron3.4 mg
Magnesium54 mg
Phosphorus167 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A16 mcg
Vitamin E0.4 mg
Vitamin K11 mcg
Vitamin B60.6 mg
Vitamin B123.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate22 mcg
Choline11 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 4 servings.
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 71. The excerpt below is the record exactly as published.
Stuffed Figs One pound of marshmallows melted in a double boiler. Grind through meat chopper one-half pound English walnut meats, and add them to the marshmallow paste, stirring until thoroughly mixed. Take two pounds of unpressed figs
Cook this with the app: pantry check, scaling, and the assistant.