Fig Farcie

Name: Fig Farcie
Yield: 4 servings
Ingredients: Take largest and finest figs to be had; open with small, sharp knife; fill with halved English walnuts, blanched almonds, Brazil nuts, pistachios, candied cherries, bits of Angelica, pieces of candied ginger and bamboo

From The Times cook book, no. 2, 1905

Serves 4

A fascinating idea from the Orient.

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 Times cook book, no. 2 (1905) by Los Angeles Times, page 142. The excerpt below is the record exactly as published.

FIG FARCIE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles— (A fasci- nating idea from the Orient.) Take largest and finest figs to be had; open with small, sharp knife, as skin is generally tough, and fill with halved English walnuts, blanched al- monds, Brazil nuts, pistachios, candied cher- ries, bits of Angelica, pieces of candied gin- ger and bambo

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