Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1 pint of syrup
- 1-1/2 pint of green figs
- 1/2 lemon
Directions
1541. INGREDIENTS.--1 pint of syrup No. 1512, 1-1/2 pint of green figs, the rind of 1/2 lemon.
_Mode_.--Make a syrup by recipe No. 1512, boiling with it the lemon-rind, and carefully remove all the scum as it rises. Put in the figs, and simmer them very slowly until tender; dish them on a glass dish; reduce the syrup by boiling it quickly for 5 minutes; take out the lemon-peel, pour the syrup over the figs, and the compote, when cold, will be ready for table. A little port wine, or lemon-juice, added just before the figs are done, will be found an improvement.
_Time_.--2 to 3 hours to stew the figs.
_Average cost_, figs, 2s. to 3s. per dozen.
_Seasonable_ in August and September.