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Tomato Figs
From The household cook book, 1902
Serves 5
Do not let rain or dew fall on them while drying.
Presented as published in 1902. 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
582Calories
3 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein3.4 g
Carbohydrates148 g
Fiber4.4 g
Sugars142 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium56 mg
Potassium1041 mg
Calcium149 mg
Iron1.9 mg
Magnesium52 mg
Phosphorus93 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A152 mcg
Vitamin E2 mg
Vitamin K29 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate56 mcg
Choline27 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 378. The excerpt below is the record exactly as published.
TOMATO FIGS — These, although made from tomatoes, will nearly approach true figs, and will keep as long as desired. Select good tomatoes, scald, skin them, and allow 1-| lbs. best brown sugar to each 4 lbs. tomatoes
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