Baked Figs
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 132. The excerpt below is the record exactly as published.
Baked Figs Wash well and soak overnight in just enough water to cover, ^ pound of dried whole figs. In the morning add 3^ c sugar, 1/2 T butter, juice of i lemon, a grating of nut- me
Cook this with the app: pantry check, scaling, and the assistant.