Fig Creams

Ingredients

• 1 box of preserved figs
• ½ lb. fondant
• Essence
• Colouring.

Method

1. 1

   Cut figs into quarters, knead fondant with essence and color.

2. 2

   Roll fondant into balls, press into figs, and let dry.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 120. The excerpt below is the record exactly as published.

essence can be worked in by kneading on the board. Have ready a greased pie-dish or soup plate, place the cream in layers, for instance, if three colours are used, say one portion green and another pink, and the third white, place in according to taste and let it remain in a cool dry place till quite set ; turn out and cut into blocks or any other shape you may wish. 727— COCOANUT ICE (Another Way). 2 cups of sugar ^ cup of milk ^ lb. desiccated cocoanut Essence of vanilla. Mode. — Boil the sugar and milk from four to six minutes ; put in a basin with the cocoanut and stir till thick and white, like blanc mange ; put on a greased plate (after putting the essence in) ; repeat above and colour with a little cochineal and put on top of the white layer. 728— JELLY CEEAMS. 1 lb. fondant Colouring 2 doz. French jellies Essence. Mode. — Knead the fondant on a well sugared board (using icing sugar) ; have it all white, or divide, and colour it according to taste ; work in any suitable essence j Sweets, roll the fondant out thinly, cut into pieces about an inch square and bring the points of the square to form a sort of envelope ; in this place have a French jelly, press the points of the envelope slightly together ; spread on dishes and put away to dry. 729— DATE CEEAMS. 1 lb. dates Essence i lb. fondant Colouring. Mode. — Choose fresh dates that can be easily separated and not have a squashed appearance ; stone the dates carefully ; have ready the fondant, which will be divided and each portion differently coloured and flavoured to form a variety. Break off small pieces of fondant, roll the length of the dates, place in the space left by removing the stone, press the dates lightly together, allowing the fondant to be seen ; then let them stand until the fondant , is firm. 730— FEEINCH JELLIES. 1 oz. gelatine 2 lbs. sugar cups of water Colouring and essence. Mode. — Soak the gelatine in half the water (cold), and when soft pour on the other half (boiling), place in a saucepan with the sugar, skim well, bring to the boil and boil for twenty minutes. Binse a number of soup plates out with cold water ; pour a portion of the liquid jelly into each ; add different essence and colouring to all the plates ; leave one white and flavour with colourless essence, rose or almond ; place on cold water or in a cool place, but not in ice, until the next day, then with a sharp knife cut out of the plates in strips and cut into squares, diamonds or triangles ; roll in icing sugar or ordinary white sugar, and spread on trays or dishes to dry. Fondant Esseucj 731— CHOCOLATE CREAMS. Butter Chocolate. Sweets. Mode. — Take a piece of fondant and work into it wiiatever essence is preferred ; work it on a baking board, well dusted with icing sugar ; if liked, a portion of the fondant may be coloured by dropping a little on and working it on a board till thoroughly blended ; roll it into tiny balls or shapes, as fancy suggests. Scrape two or three cakes of chocolate into a basin, drop in a tiny piece of butter ; add about a dessertspoonful of fondant, place in the oven or in a saucepan of boiling water until dis- solved ; drop the balls into the chocolate (it must not be too warm or the balls will melt) ; coat thoroughly, then take out with a piece of bent wire, place on a greased tin or dish to dry and put away in a cool dry place. 732— EIG CEEAMS, 1 box of preserved figs Essence J lb. fondant

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