Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- one pound of sugar
- quarter pound of butter
- one pound of brown sugar
- a pint of water
- a spoonful of ground ginger
Directions
Take one pound of sugar, three-quarters of a pint of water, and set on the stove, boil slowly about twenty or thirty minutes ; you can tell whether it is done or not by dropping a little into cold water ; if it is hard, it is boiled enough. If desirable a few drops of vinegar can be added ; put in a lump of butter, and pour into buttered pans in which slices of figs are laid and slices on top also.
Quarter pound of butter ; when melted put in one pound of brown sugar ; boil and stir fifteen mmutes ; put in a spoonful of ground ginger, boil and stir again. Pour into buttered tins.