Fig Bars

Ingredients

• Two pounds of soup fat rendered a day or two before using
• three pints flour
• one teaspoon salt
• two-thirds cup granulated sugar
• one teaspoon baking powder
• two teaspoons vanilla
• one and one-half cups brown sugar
• two tablespoons honey
• two pounds walnuts, chopped fine
• one pound stewed prunes, chopped fine
• two cups cake crumbs
• juice of one lemon
• piece butter
• add a little wine
• few raisins and currants
• little citron, chopped fine

Method

1. 1

   Knead well, add enough beer to be able to roll.

2. 2

   Let it stand two hours.

3. 3

   Roll, cut in long strips three inches wide.

4. 4

   Fill with the filling, fold over, press the dough firmly three inches apart, then cut them apart.

5. 5

   Butter your pan, butter the cakes on top, and bake in moderate oven.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 51. The excerpt below is the record exactly as published.

Two pounds of soup fat rendered a day or two be- fore using, three pints flour, one teaspoon salt, two- thirds cup granulated sugar, one teaspoon baking powder, two teaspoons vanilla, flour. Knead well, 1 ""ir' VIENNA BARERI "i^-""' 878 McAllister street 154 COUNCIL COOK BOOK add enough beer to be able to roll. Let it stand two hours. Roll, cut in long strips three inches wide. Fill with the following: One and one-half cups brown 'sugar, two tablespoons honey, two pounds walnuts, chdpped fine, one pound stewed prunes, chopped fine, two cups cake crumbs, juice of one lemon, spices to taste, few raisins and currants, and little citron, ' chopped fine, add a little wine, piece butter; heat a few minutes. You may use up remnants of jellies, jams, marmalades, etc. Put plenty of filling in center of strips, fold over, with a round stick (I use a wooden spoon), press the dough firmly three inches apart, then with a knife cut them apart. They will be the shape of the fig bars

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