Fig Filling

Ingredients

• 1/2 pound figs, finely chopped
• 1/2 cup boiling water
• 1/2 cup sugar
• 1 tablespoon lemon juice

Method

1. 1

   Mix in order given and cook in double boiler until thick enough to spread.

2. 2

   Spread while hot.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 278. The excerpt below is the record exactly as published.

FIG FILLING VY pound figs, finely chopped ¥ cup boiling water ¥g cup sugar 1 tablespoon lemon juice Mix in order given and cook in double boiler until thick enough to spread. Spread while hot. RAISIN FILLING 1 cup sugar 2 egg whites, beaten until stiff YZ cup water 1 cup chopped raisins Cook sugar and water until it spins a thread. Pour slowly on egg whites and beat until thick enough to spread. Fold in raisins. BERTHA’S RAISIN FILLING 1 cup sour cream 1 cup sugar 1 cup seeded raisins Cook in double boiler until thickened. CAKE FILLINGS AND FROSTINGS 675 MARSHMALLOW PASTE (Filling or Frosting ) 1 cup sugar \4 pound marshmallows ¥ cup milk 2 tablespoons hot water V teaspoon vanilla Heat sugar and milk slowly to boiling point without stirring. Boil 6 minutes. Cut marshmallows in pieces. Melt in double boiler, add hot water, and cook until smooth, then add hot sirup gradually, stirring constantly. Beat until cool enough to spread, then add vanilla. Pistachio Paste. Add a few drops extract of almond, 44 cup pistachio nuts blanched and chopped, and green food color. MOCHA FILLING 1% cup sugar 2 cups scalded milk Vg cup flour 1 cup butter 1 teaspoon vanilla Mix sugar and flour. Add milk gradually, stirring constantly. Cook 15 minutes in double boiler, stirring constantly until mixture thickens and afterwards occasionally. Add butter, cool, and flavor. Chocolate Mocha Filling. Flavor with 3 ounces melted sweet chocolate. LADY BALTIMORE FILLING Ice Cream Frosting (p. 681) 3 figs, cut in thin strips Y cup chopped pecan nut meats Ys cup seeded raisins, chopped Y% teaspoon almond extract When frosting is ready to spread, add other ingredients to half the frosting, saving other half to frost top and sides of cake. LORD BALTIMORE FILLING Ice Cream Frosting (p. 681) 4 cup chopped blanched almonds Y% cup rolled dry macaroons 12 candied cherries, cut in quarters 4 cup chopped pecan nut meats 2 teaspoons lemon juice YY teaspoon orange extract 3 teaspoons sherry Beat frosting until ready to spread. Add other ingredients to half the frosting, saving other half to frost top and sides of cake. 676 THE BOSTON COOKING-SCHOOL COOK BOOK NUT OR FRUIT FILLING To any boiled frosting (p. 681) add chopped walnuts, almonds, figs, dates, or raisins, separately or in combination. PRUNE ALMOND FILLING Stone 44 cup prunes and cut in small pieces. Blanch and cut in pieces 4 cup almonds. Add to White Mountain Cream (p. 681) when ready to spread. BANANA FILLING Cover White Mountain Cream (p. 681) with thin slices of banana. FRENCH CREAM FILLING 1 cup whipping cream 1 egg white, beaten until stiff Yq cup powdered sugar ¥% teaspoon vanilla Beat cream until stiff, add sugar slowly; fold in egg white and vanilla. French Coffee Cream Filling. Flavor with strong coffee, or instantaneous coffee, to taste. FRUIT CREAM FILLING 1 cup whipping cream Yg cup figs 4 cup powdered sugar 44 cup prunes Few grains salt 2 teaspoons lemon juice 3 tablespoons chopped walnut meats Beat cream until stiff and add sugar, salt, nut meats, figs, and prunes, cut in very small pieces, and lemon juice. STRAWBERRY FILLING ¥ cup whipping cream 1 egg white, beaten until stiff 1% cup sugar V4 cup strawberries, mashed 1% teaspoon vanilla Beat cream until stiff, fold in egg white, slowly add sugar and strawberries. Add vanilla. CAKE FILLINGS AND FROSTINGS 677 SYRACUSE FILLING 1 cup whipping cream 1 tablespoon boiling water 1 cup sugar 6 marshmallows V4 teaspoon granulated 9 candied cherries gelatine, soaked in 4 macaroons 1 tablespoon cold water ¥ teaspoon vanilla Beat cream until stiff and add sugar gradually; then add gelatine dissolved in boiling water. Add marshmallows and cherries cut in small pieces, macaroons dried and rolled, and vanilla. FROSTINGS Frostings may be put on with a spoon or spatula. Those made with beaten egg whites or butter may be forced through a pastry bag and tube, ifa more elaborate effect is desired. A cloth pastry bag may be used or one may be made of paper. White frostings may be flavored and colored as desired. To Make a Pastry Bag. Use thin, tough paper (writing paper or fresh, clean, wrapping paper) in sheets 814 by 11 inches. Cut the sheets diagonally in two (see below). Hold one long point of paper in each hand. Wrap around to make a cornucopia with a very sharp point. This point should come in the middle of the longest side. The three corners of the triangular piece of paper should come together at the open end where they can be turned in several times so that the cornucopia will hold together firmly. The points may be cut in one of the three ways shown below. Diagram 1 shows how to cut \ the point for a plain tube; dia- gram 2 for a leaf tube; and diagram 3 for a star tube. Pastry Tubes. For elabo- rate work small brass tubes with different shaped openings y are for sale at kitchen furnish- Ya Ya 43 ing stores and are numbered as 678 THE BOSTON COOKING-SCHOOL COOK BOOK follows: Number 3 for stems and writing, Number 15 for flowers, Number 46 for borders, Number 59 and Number 60 for sweet peas and roses, Number 65 for leaves, and Number 86 for borders. These metal tubes may be used in the paper cornets or in the cloth pastry bag. When using with the paper cornet, cut off three- fourths of an inch at the pointed end and drop the metal tube into it, letting it project through the opening at the end of the cornet. Then put frosting inside the paper cornet. These paper bags are most convenient when using frosting of several different colors. When only one color is being used, as in decorating a wedding cake, a cloth bag with a metal end to which the tubes may be screwed will be found more convenient, as the paper bags soften and break with much usage. To Fill Pastry Bag. Put frosting into the bag, filling it not more than one-third full. Bring the edges of the open top together, turn down the righthand corner, then the lefthand corner; then fold over twice and continue to fold the paper tube down to the frosting. If using a cloth bag, twist the bag just above the frosting. This is done in order that all the frosting may be forced out through the tube at the lower end of the bag and also to prevent any of the frost- ing coming out at the top. A frosting, in order to go through the tube easily, must be very light and full of air. Use Royal Frosting or Ornamental Frosting, or a butter frosting. A plain frosting of water and confectioners’ sugar or a fudge frosting cannot be forced through a tube as it be- comes hard and dry. CONFECTIONERS’ FROSTING Boiling water, milk, or cream 14 cups confectioners’ sugar Flavoring Add to sifted sugar liquid to make of right consistency to spread; then add flavoring. Fresh fruit juice may be used for liquid. A most satisfactory frosting, easily and quickly made. OSCAR’S FROSTING 1 tablespoon corn sirup Confectioners’ sugar 14 cup boiling water

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