Figs and Cream

Ingredients

• sugar to taste
• two tablespoonfuls of sugar

Method

1. 1

   Peel and slice figs, place in a serving dish, sprinkle with sugar, and pour thin cream over them.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 161. The excerpt below is the record exactly as published.

Figs and Cream Peel the figs and slice, place in a dish in which they are to be served. Sprinkle with sugar, and pour over them thin cream, slightly sweetened. Two table- spoonfuls of sugar will be enough for the figs and cream for six persons. Syllabub One quart of cream, half pound of sugar, tumblerful of good wine, or flavor with vanilla. Mix all together, whip in the whites of the eggs. Turn into a mould. Serve in thin tumblers. Prune Jelly Soak a pound of prunes in a quart of water three hours. Drain them and strain the water in which you soaked them. Put it on the stove with a pound of sugar and let it boil half an hour. Remove the stones from the prunes, and put them into the boiling syrup, and boil it up again. Soak half a box of gelatin in a little cold water; dissolve and add to the prunes, and set them in a cold place to harden. Serve with sugar and cream. THE NEW ANNIE DENNIS COOK BOOK 311 Fruit Gelatin Make lemon gelatin; before it congeals, add any fruit desired. One pint of bananas, sliced, or grapes cut in half, and seed removed, or orange meat, grated pineapple, etc. Sweeten to taste. Preserved fruit may be used. Ribbon Jelly Ribbon jelly is made by pouring different colored lemon gelatin, one over the others in layers. Yellow is made from lemons and orange ; red from currants ; dark colors from dark berries; green from a little spinach juice added to any light jelly; and crimson by using a little cochineal. Each layer must be very hard before the next is poured in. After all has become hard, turn out of a mould into a glass stand, and serve in slices ; cut at the table. Whole fruit, such as cherries, strawberries, slices of pineapples, etc., can be used in it if one chooses ; it is very delicious served with cream, the whole being just taken off the ice, and a more ornamental dish could not be put upon the table. Wine Gelatin V2 box gelatin 1 cupful sherry wine V2 cupful cold water 3 table spoonfuls lemon 1 cupful boiling water 3 tablespoonfuls orange juice 1 cupful sugar Stewed Prunes Wash, drain, cover with cold water, let soak several hours over night. Stew in this water; add sugar to taste

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