Fig Preserves

Ingredients

• the figs
• the sugar
• the water

Method

1. 1

   Boil sugar and water for syrup.

2. 2

   Soak figs in alum, wash, and add to syrup.

3. 3

   Boil until transparent and jar.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 86. The excerpt below is the record exactly as published.

FIG PRESERVES. Boil the sugar and water syrup as directed in pre- vious recipe. Let the figs be firm, not dead ripe or they will boil to a mass. They should be laid in alum the day before they are to be preserved, then taken ont, washed, and put into the boiling syrup. Boil for three hours, or until transparent; then bottle as usual and seal up with wax. MYRTLE ORANGE PRESERVE^ OR HOME-MADE LIMES. Pluck the oranges before they turn yellow; they should be a rieh dark green ; eut a hole in the stem end and take out ail the white pulp and seeds ; serape them carefuUy, grate the rind so as to break the oil cells, and allow the strong oil to escape. Wash them and throw them into strong sait and water ; let them stay in it for three days, then soak them in fresh water three LA CUISINE CREOLE. 215 days. When you wish to préserve them you must boU them in clear water, slowly, in a brass kettle; cover them with a few orange leaves while boiling, which will green them, and boil until they are tender, then set them up to cool. Weigh as mueh sugar as you hâve oranges,and allow pound for pound ; boil the syrup clear and then put in the oranges; boil gently for half an hour, or until green and yellow. Use only a silver spoop in making this préserve. TO MAKE WATERMELON PRESERVES. Take the firm outside rind of the water

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