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 |
|---|---|---|
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | 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
- six pounds of figs
- a small teaspoonful of ginger to the syrup
- one lemon
- three-fourths
- ginger
Directions
Take weight of ripe figs in sugar, the peel of one lemon and juice of two, to five or six pounds of figs. Let the figs soak in cold water twelve hours, then simmer in water until tender, take them out and drain. To each pound of sugar add a teacup of cold water; boil and skim until clear. Put in the figs and simmer ten minutes. Take out the figs and spread them in the sun for a short time, while you add the juice and peel of the lemons and a small teaspoonful of ginger to the syrup, and boil until thick, then put in the fruit and boil fifteen minutes more. Fill your jars about three-fourths with the fruit, and fill up with hot syrup. Any kind of fruit is good, cooked until clear and tender in a thick syrup, laid in the sun until dry, then packed in boxes dusted with sugar, and a white paper between each layer.
Fig pickles are nice and may be made in the same way with much less sugar, a little vinegar and spices.