Fig and Apple Cobbler
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Sprinkle a little maple sugar over top before serving.
Presented as published in 1913. 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 A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 143. The excerpt below is the record exactly as published.
Fig and Apple Cobbler Coffee *Fig and Apple Cobbler—Nearly fill Criscoed baking dish with equal amounts of sliced apples and chop- ped figs, arranging them in layers; add 1 cup water, strained juice 1 lemon and cover with Crisco biscuit dough about 1 inch thick. Place on range, cover tightly with a pan and simmer 30 minutes. Lift cover carefully, make an opening in middle of crust, and pour in,another % cup water, 2 tablespoons Crisco, and 1 cup scraped maple sugar
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