Fig Eclairs
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 174. The excerpt below is the record exactly as published.
FIG ECLAIRS Steam one pound of figs over hot water one hour. Then chop fine and add a pint and a half of Catawba wine (or less of sherry) and half a cup of sugar, and cook until like a jelly. Bake yellow or white cake in sheets
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