Stuffed Figs
From The cult of the chafing dish, 1904
Presented as published in 1904. 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
133Calories
1 gProtein
35 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein0.9 g
Carbohydrates35 g
Fiber3.3 g
Sugars31 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1.3 mg
Potassium269 mg
Calcium40 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.3 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
Folate7.8 mcg
Choline5.6 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 50. The excerpt below is the record exactly as published.
Stuffed Figs. StufF a quarter of a pound of good pulled figs with blanched almonds, split in half. Put in the Chafing Dish a tablespoon of soft white sugar, a teaspoon of lemon juice, and a wine-glass of claret
Cook this with the app: pantry check, scaling, and the assistant.