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Sugared Figs
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
106Calories
0 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories106 kcal
Protein0.1 g
Carbohydrates27 g
Fiber0.4 g
Sugars27 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium30 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium2.2 mg
Phosphorus1.8 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
Water9.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 125. The excerpt below is the record exactly as published.
Sugared Figs. — Select the bag figs, wash them well, and put them over the fire in enough cold water to cover them. Bring very slowly to a boil, and cook at a simmer for about two hours, or until the figs are very tender. Take these out, add one-half cupful of sugar
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