Sweet Pickle of Figs

Name: Sweet Pickle of Figs
Ingredients: a quart of vinegar; a pint of sugar; a tablespoonful of cinnamon; a tablespoonful of mace; a tablespoonful of cloves

From La cuisine creole, 1885

Store for future use.

Presented as published in 1885. 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

1791Calories

1 gProtein

416 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1791 kcal

Protein0.7 g

Carbohydrates416 g

Fiber3.5 g

Sugars408 g

Total Fat3.8 g

Saturated Fat0.8 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium181 mg

Potassium144 mg

Calcium116 mg

Iron2 mg

Magnesium40 mg

Phosphorus55 mg

Zinc0.4 mg

Copper0.2 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C1.1 mg

Vitamin A2.7 mcg

Vitamin E0.6 mg

Vitamin K9.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate6.2 mcg

Choline2.8 mg

Caffeine0 mg

Water907 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 45. The excerpt below is the record exactly as published.

SWEET PICKLE OF FIGS. Put the figs in brine at night; in the morning, or after being in brine about twelve hours, take them out, wash ofif the sait, and put them in alum water for three hours. Then take them out and scald them in hot water until heated through. Make a syrup of a LA CUISINE CREOLE. 111 quart of vinegar, a pint of sugar with a tablespoonf ul of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.