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Sweet Fig Pickles
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
Black figs are preferred for this recipe.
Presented as published in 1913. 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
54Calories
1 gProtein
13 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories54 kcal
Protein0.6 g
Carbohydrates13 g
Fiber3.9 g
Sugars7.5 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium9.1 mg
Potassium148 mg
Calcium65 mg
Iron0.8 mg
Magnesium17 mg
Phosphorus12 mg
Zinc0.2 mg
Copper0.1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A3.9 mcg
Vitamin E0.4 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.7 mcg
Choline3.5 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 95. The excerpt below is the record exactly as published.
Sweet Fig Pickles. Make syrup of sugar and water. Put with a quart of syrup 1 ounce cloves and Yi teaspoon nutmeg, 6 sticks of cinnamon and 1 cup of vinegar. Wash and dry fresh figs (black are the best)
Cook this with the app: pantry check, scaling, and the assistant.