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Stuffed Figs
From Atlanta women's club cook book, 1921
Serves 1
Presented as published in 1921. 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
343Calories
3 gProtein
60 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein3.5 g
Carbohydrates60 g
Fiber2 g
Sugars37 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol55 mg
Sodium44 mg
Potassium364 mg
Calcium45 mg
Iron1.6 mg
Magnesium30 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A45 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate43 mcg
Choline13 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 39. The excerpt below is the record exactly as published.
1 t-spoon lemon juice. 1/2 cup wine. Lady fingers. Stuff figs with almonds. Put sugar, lemon juice and wine in chafing dish and when hot add stuffed figs. Cover and cook until figs are tender. Serve with lady fingers
Cook this with the app: pantry check, scaling, and the assistant.