Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
25
Calories
1g
Protein
0g
Fat
7g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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
- 2 slices of lemon
- 4 lbs
- 7 ibs
- 2 parts cinnamon to 1 part cloves
- 1 part cloves
- cinnamon
- cloves
Directions
1
1 pt. vinegar 4 lbs: sugar 7 Ibs. figs Cinnamon, cloves
2
Make a syrup of the vinegar and sugar. Season with 2 parts cinnamon to 1 part cloves, tied in a cloth, and boil 20 minutes. Wash and wipe figs. Drop them in the syrup and boil 10 or 15 minutes, or until tender when pierced with straw. Take out and place in sterilized jars with 2 slices of lemon in each. Boil syrup down and pour in jars.
By Alexander, Agnes B. (Agnes Baldwin), 1875-1970 ·
Recipe sourced from
internet_archive