Fig Fudge

Ingredients

• Pinch cream of tartar
• Pinch salt
• 1/2 lb. chopped figs
• 1 lb. brown sugar
• 1 cupful water
• 1 teaspoonful lemon extract
• 1 tablespoonful Crisco

Method

1. 1

   Wash and dry figs, then chop them.

2. 2

   Put sugar and water into saucepan, and dissolve, add Crisco and cream of tartar, and when it boils, add figs, and boil to a soft ball when tried in cold water, or 240° F., stirring all the time.

3. 3

   Remove pan from fire, add lemon extract and salt, cool five minutes, then stir until it begins to grain, and quickly pour into Criscoed tin.

4. 4

   When half cold mark in squares.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 78. The excerpt below is the record exactly as published.

Fig Fudge Pinch cream of tartar Pinch salt \% |b. chopped figs 1 tablespoonful Crisco 1 lb. brown sugar 1 cupful water 1 teaspoonful lemon extract

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