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Fig Candy
From The national course in home economics, 1917
Serves 3
Be careful to boil slowly and not quite to the usual thickness.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 235. The excerpt below is the record exactly as published.
FIG CANDY. One pound of sugar, one pint of water, boil over a slow fire; when done add small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.