Fig Sandwiches

Ingredients

• one-fourth of a pound of figs
• one-fourth of a cup of water
• one-third of a cup of almonds
• the juice of half a lemon

Method

1. 1

   Chop one-fourth of a pound of figs very fine, add one-fourth of a cup of water, and cook to a smooth paste; add also, one-third of a cup of almonds, blanched, chopped very fine and pounded to a paste with a little rose-water, also the juice of half a lemon.

2. 2

   When cold spread the mixture upon lady-fingers or cakelets, white or yellow, press another above the mixture, and serve upon a handsome doily-covered plate.

As published

This recipe was extracted from Kirmess cook book (1907), page 152. The excerpt below is the record exactly as published.

FIG SANDWICHES. Chop one-fourth of a pound of figs very fine, add one- fourth of a cup of water, and cook to a smooth paste; add also, one-third of a cup of almonds, blanched, chop- ped very fine and pounded to a paste with a little rose- water, also the juice of half a lemon

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