Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- eleven pints of figs
- seven pints of sugar
- four pints of sugar in a kettle without water
- three pints of sugar
- an ounce of cinnamon
- four lemons
- cinnamon
Directions
Wash and wipe white figs ; peel black ones. Cut in halves if medium sized ; if large, cut in thirds. To eleven pints of figs (heaped measure) use seven pints of sugar. Put all the fruit and four pints of sugar in a kettle without water. Add the thin rind of four lemons, an ounce of cinnamon, stick, and let come to a boil gradually. Then boil rapidly for thirty min- utes, stirring all the time. Add the remaining three pints of sugar and boil ten minutes. Bottle and seal. If ginger is liked, a small piece of the ginger root may be put in each jar when bottling.
Mrs. E. B. Millar.