Figs a la Violet
From A manual of gelatine cookery, 1904
Serve icy cold with cake or ice wafers.
Presented as published in 1904. 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 A manual of gelatine cookery (1904) by Bertha Roberts, page 31. The excerpt below is the record exactly as published.
FIGS A LA VIOLET. I lb. pulled Figs. Sugar. 1 gill Rum. Lemon Rind. 2 Eggs. ^ pint Cream. i pint Lemon Jelly (Recipe i or 3). I oz. Crystallised Violets. A little Green Jelly
Cook this with the app: pantry check, scaling, and the assistant.