Figs, Preserved
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 512. The excerpt below is the record exactly as published.
Figs, Preserved. — Take small green figs, wipe, and put them into cold water; do this in the morning, and the next day simmer them tiU tender. Put them into cold water for three days, changing the water each day. Try if they are soft enough for a pin's head to pierce them FIG ( 209 ) FIS easily ; if so, weigh them, and to each pound of fruit allow a pound of sugar
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