Cover figs with boiling water, let stand 10 minutes, drain and dry on towel. Clip stems and cut figs into thin strips. Sift white flour with baking powder, salt and sugar. Add whole wheat flour and stir to blend. Work butter into flour mixture. Add sour milk in which soda has been dissolved and mix. Add beaten eggs, nuts and figs, and beat. Pour into a 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 cool and slice very thin for tea sandwiches. Makes excellent toast when one or two days old. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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|Serving Size: 1 Loaf (2014g)|
|Recipe Makes: 1 Loaf|
|Calories from Fat: 1854 (34%)|
|Amt Per Serving||% DV|
|Total Fat 206g||275 %|
|Saturated Fat 50.6g||253 %|
|Monounsaturated Fat 70g|
|Polyunsanturated Fat 64.5g|
|Cholesterol 2213.6mg||681 %|
|Sodium 3483.9mg||120 %|
|Potassium 3782.8mg||100 %|
|Total Carbohydrate 747.8g||220 %|
|Dietary Fiber 64.8g||259 %|
|Sugars, other 683g|
|Protein 171.5g||245 %|
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Calories per serving: 5382
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