Fig Sauce
From The art of German cooking and baking, 1922
Serves 1
Quantity for 1 Person.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 183. The excerpt below is the record exactly as published.
FIG SAUCE. Quantity for 1 Person. % lb. of figs % -wineglassful of Malaga % pt. of water 1 tbsp. of sugar Preparation: Rinse the figs and cut them into small pieces, add the water, and set them aside for 13 hours. At the expiration of this time boil until very tender, add the other in- gredients, rub through a sieve ; to those not seriously ill it can be served without straining. No. 51— ZWIEBACK (SWEET TOAST). Ingredients. % lb. of flour 1 pinch of salt ii lb. of butter 2 cents yeast % lb. of sugar % pt. of milk and water 2 eggs Preparation: Take 2 parts of water and 1 part of milk to make % pint, heat until lukewarm and dissolve the yeast in it; the mixture is stirred to ^ smooth batter with part of the flour, then let it rise in a warm- place for about an hour. But- ter, sugar, eggs, salt and the remainder of the flour are mixed well and added to the yeast mixture. Wrap the dough in a cloth sprinkled with flour and set aside in a warm place over night ; the next day the dough is put into oblong bread pans, anri baked in a medium hot oven. After the baking is done and cold, cut it into strips that are of a uniform thickness of %^ inch, place them into a buttered pan and brown them slight- ly. The Zwieback can be sprinkled with sugar before brown- ing. —383— No. 52— TEAS PREPARED FROM VARIOUS MEDICINAL HERBS. Camomile, Peppermint, Fennel, Elderberry Blossoms, Basswood Blossoms, Sage, etc. Quantity for 1 Person. 1 tsp. of tea % pt. of water
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