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Stuffed Figs
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
29Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.2 g
Carbohydrates7.5 g
Fiber0.4 g
Sugars5.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.1 mg
Potassium29 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0.6 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 31. The excerpt below is the record exactly as published.
STUFFED FIGS. Use whole figs. Pour hot water over thorn and let stand 5 min- utes. Open at one end and insert a marshmallow. Roll in pow- dered sugar. 72 CANDIES STUFFED DATES. Stone perfect dates and stuff with a marshmallow, a piece of white or tinted fondant, a large almond, peanuts or English walnuts, or chopped mixed fruits. Press together and roll in powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.