Jellied Figs

Ingredients

• 8 whole figs
• there should be ^ c
• ^ ounce gelatine
• 2 T cold water
• 54 c sugar
• juice of 3/2 lemon
• % c orange juice
• 5^ c double cream
• 2 T powdered sugar

Method

1. 1

   Cook figs until tender, drain.

2. 2

   Soften gelatine in cold water, dissolve in hot fig liquid.

3. 3

   Add sugar, lemon juice, orange juice, strain into dish.

4. 4

   Whip cream, serve figs surrounded by cream and jelly cubes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 69. The excerpt below is the record exactly as published.

JELLIED FIGS WITH CREAM Boiled Ham Let the ham soak several hours or overnight after scrap- ing and thoroughly scrubbing with a brush. To cook, cover with cold water, bring slowly to the boiling point, let boil a few minutes, then skim and simmer several hours, allow- ing 25 m to the pound. When tender set aside to partially cool in the liquid, then remove, draw off the skin, brush over with beaten yolk of egg, diluted with milk, sprinkle with sugar and cracker crumbs, mixed together, about % c oi each for 5 lbs of ham, and set in the oven to brown. Gar- nish the dish with parsley. Pumpkin Timbale To I pint of mashed pumpkin add the yolks of 2 eggs, well beaten, i t salt, and a dash of pepper. Mix well, cut and fold in the stiffly beaten whites of the 2 eggs, then fill custard or timbale cups. Stand in a baking pan of hot water, and bake in a moderate oven 20 m, or until firm. When done turn carefully from the cups and serve at once. Jellied Figs Wash 8 whole figs and cook in boiling water until the skin is tender. Drain the figs from the liquid of which there should be ^ c. Soften ^ ounce gelatine in 2 T cold water, then dissolve in the hot liquid from the figs. Add 54 c sugar, stir until dissolved and cooled somewhat, 124 LESSONS IN COOKING then add the juice of 3/2 lemon, % c orange juice and strain into a shallow dish. When firm cut into cubes. Whip 5^ c double cream until very stiff, adding 2 T powdered sugar

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