Crystallized Figs

Ingredients

• white Pacific or Smyrna figs
• water
• heavy syrup
• powdered sugar

Method

1. 1

   Wash figs, put in saucepan, cover with water and boil until they lose their green color.

2. 2

   Have a heavy syrup ready, skim the figs into it, cook slowly until the skin looks clear.

3. 3

   Set them away in the syrup until the following morning; then put on stove, reheat slowly to boiling point, cook a short time; then allow them to cool in the syrup, leaving them in it until the next morning.

4. 4

   Pick out and dry on platters, changing, as the syrup runs out.

5. 5

   They can be dried about the stove or in the sun, covered by wire screen cover.

Nutrition per serving

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 121. The excerpt below is the record exactly as published.

CRYSTALLIZED FIGS. Mrs. Nel- lie B. Stewart, 1417 East Twenty-first street, Los Angeles.— Wash white Pacific or Smyrna figs, put in sauce pan, cover with water and boil until they lose their green color. Have a heavy syrup ready, skim the figs into it, cook slowly until the skin looks clear. Set them away, in the syrup, until the following morning; then put on ntove, reheat slowly to boiling point, cook a short time; then allow them to cool in the syrup, leaving them in it until the next morning. Pick out and dry on platters, changing, as the eyrup runs out. 72 COOKING AND OTHER RECIPES. to dry platters. They can be dried about the stove or in the sun, covered by wire screen cover. It is better to do a few at a time, enough to make only one layer in the pan in which they are scalded— say two or three pounds. To keep them from molding after they are dry, scatter powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.