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Stuffed Figs
From Cookery for every household, 1914
Serves 2
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
357Calories
3 gProtein
70 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein2.5 g
Carbohydrates70 g
Fiber8.9 g
Sugars57 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium8.2 mg
Potassium896 mg
Calcium117 mg
Iron1.7 mg
Magnesium68 mg
Phosphorus73 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A21 mcg
Vitamin E0.4 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate29 mcg
Choline23 mg
Caffeine0 mg
Water385 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 998. The excerpt below is the record exactly as published.
Stuffed Figs Take the required number of pulled figs, and insert in the centre of each a few blanched and split almonds. Now, for each \ dozen figs, put into the chafing dish 1 table-spoonful castor sugar, a good squeeze of lemon juice, and a glass of red wine
Cook this with the app: pantry check, scaling, and the assistant.