Fig Cream

Ingredients

• 1 oz. Cox’s Gelatine
• 1/2 pint Claret
• 1 oz. Castor Sugar
• 1/2 lb. best Dried Figs
• 1 gill whipped Cream
• Rind of 1/2 a Lemon

Method

1. 1

   Cut the figs into small pieces and place in a stewpau with the sugar, lemon rind, and claret.

2. 2

   Simmer gently until tender, when the liquor should be almost absorbed.

3. 3

   Soak the Gelatine in sufficient water to cover it for about ten minutes and dissolve gently over the fire and strain into the figs.

4. 4

   Remove the lemon rind and pass the whole through a wire sieve.

5. 5

   Stir in a little of the cream and pour into a mould.

6. 6

   When set turn out onto a cold dish, garnish with the rest of the cream and serve.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 18. The excerpt below is the record exactly as published.

FIG CREAM. J oz. Cox’s Gelatine. ^ pint Claret, or the same quan- 1 oz. Castor Sugar. tity of water. Rind of ^ a Lemon. 1 gill whipped Cream. ^ lb. best Dried Figs. Cut the figs into small pieces and place in a stewpau with the sugar, lemon, rind and claret. Simmer gently until tender, when the liquor should be almost absorbed. Soak the Gelatine in sufficient water to cover it for about ten minutes and dissolve gently over the fire and strain into the figs. Remove the lemon rind and pass the whole through a wire sieve. Stir in a little of the cream and pour into a mould. When set turn out on to a cold dish, garnish with the rest of the cream and serve. The figs are improved by soaking for a few hours in the claret. They should be rinsed first. I oz. Castor Sugar. I teaspoonful Essence. Cox’s Lemon (71) LEMON CREAM. 1 oz. Cox’s Gelatine

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