Fig Filling

Ingredients

• Boil 8 figs
• 1 cup of boiling water
• 1 teaspoon of vanilla
• 1 cup sugar
• % cup boiling water
• beaten white of 2 eggs

Method

1. 1

   Boil figs in water for 20 minutes, then allow remaining water to evaporate.

2. 2

   When cool, chop and add vanilla.

3. 3

   Make a boiled icing of sugar and boiling water; boil until it drops off the fork.

4. 4

   While boiling, beat egg whites to a stiff froth, then add syrup and beat until it will not run off cake.

5. 5

   Add figs and beat to a creamy mixture; then ice cake between layers, on top and sides.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 77. The excerpt below is the record exactly as published.

Fig Filling. Boil 8 figs (Smyrna the best) in 1 cup of boiling water for 20 minutes, then allow remaining water to evaporate. When cool, chop, and add 1 teaspoon of vanilla. Make a boiled icing of 1 cup sugar, % cup boiling water; boil until it drops off the fork — never stir. While the sugar is boiling, beat whites of 2 eggs to a stiff froth, then add the syrup and beat until it will not run off cake. Add the figs and beat to a creamy mixture; then ice cake between layers, on top and sides. Mrs, S. R, Johnston. Marshmallow Filling. Boil lj/2 cups sugar with I/2 cup water until it forms soft ball when tried in cold water. Pour gradually into well beaten whites of 2 egg

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