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Recipe Name: Fig Quick Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) California dried figs
2 Cup(s) Sifted white flour
2 Teaspoon(s) Baking Powder
1 1/2 Teaspoon(s) Salt
3/4 Cup(s) Granulated Sugar
2 Cup(s) Whole wheat flour
4 Tablespoon(s) Butter or margarine
1 1/2 Cup(s) Sour milk
1 Teaspoon(s) SODA
2 Eggs
3/4 Cup(s) Coarsely chopped walnuts
Cover figs with boiling water, let stand 10 minutes, drain and dry
ontowel. Clip stems and cut figs into thin strips. Sift white flour
withbaking powder, salt and sugar. Add whole wheat flour and stir to
blend.Work butter into flour mixture. Add sour milk in which soda has
beendissolved and mix. Add beaten eggs, nuts and figs, and beat. Pour
intoa paper-lined loaf pan (about 10 x 5 x 3 inches). Bake in moderate
oven(350 F.) about 1 hour and 25 minutes. Serve hot with butter, or
cooland slice very thin for tea sandwiches. Makes excellent toast when
oneor two days old.Source: 48 Family Favorites with California Figs
Reprinted with thepermission of The California Fig Advisory Board
Electronic formatcourtesy of Karen MintziasFile

Nutrition (calculated from recipe ingredients)
Calories: 4113
Calories From Fat: 1469
Total Fat: 168.4g
Cholesterol: 378.8mg
Sodium: 10350.3mg
Potassium: 1210.2mg
Carbohydrates: 573g
Fiber: 19.4g
Sugar: 174.5g
Protein: 83.3g

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