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Tomato Figs
From The national course in home economics, 1917
Serves 13
Recipe by Tillie Barker.
Presented as published in 1917. 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
587Calories
3 gProtein
149 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories587 kcal
Protein2.9 g
Carbohydrates149 g
Fiber3.8 g
Sugars144 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium55 mg
Potassium930 mg
Calcium147 mg
Iron1.8 mg
Magnesium47 mg
Phosphorus81 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A132 mcg
Vitamin E1.7 mg
Vitamin K25 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate48 mcg
Choline24 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 251. The excerpt below is the record exactly as published.
TOMATO FIGS. Select small-sized, ripe tomatoes, either the red or yellow; scald and peal. To nine pounds of tomatoes add four pounds of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.