vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fig Toast
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Prunes, apricots, peaches or pears may be prepared similarly.
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 96. The excerpt below is the record exactly as published.
FIG TOAST. Wash carefully and cook in boiling water half a pound of pulled figs until tender; add one-fourth of a cup of sugar and the grated rind and juice of half a lemon. Cook until the syrup is well reduced. Cut the crust from a thick slice of bread and saute to a golden brown, first on one side, then on the other, in two tablespoonfuls of hot butter
Cook this with the app: pantry check, scaling, and the assistant.